SpongeBob cake
By VicentaLakin
Recipe Recommendations
- low-gluten flour 150 grams
- milk 35 grams
- fine sugar 100 grams
- raisins a little
- almond slices appropriate amount
- salt 1 teaspoon
- salad oil 30 grams
- eggs of 5
- sweetening
- baking
- half an hour
- simple
Steps for SpongeBob cake
1
Flour is sifted and preheated。2
Eggs are inserted in the egg-beating basin, with fine sugar and salt。3
Get rid of the eggs. This step is particularly critical, since during the break-out, vessels and foods cannot be oiled with water, or otherwise especially affect egg fluids. The electro-egging machine worked for two minutes, causing it to stop a little bit and the machine to have a longer life. When does the egg fluid work best? Lifting an eggbeater, the egg fluid slowly drops down, can write a state and disappear after a few seconds. That's about it, too much。4
The distributed egg fluid drops into the sifted flour, then slowly flips it up from the bottom, softly mixes it evenly, and makes paste. This step must be soft enough to be as gentle as a baby in the middle, or the flour is cramped, which affects the taste. An additional kit, with one third of pasta, milk, salad oil, mixed. It was then mixed into another two-thirds of the paste, and then evenly. The whole process still needs to be soft. The key cake paste is finished。5
Put some raisins in the oven, put a few raisins at the bottom, and put a little spoon into the egg paste, so don't overfill it, probably 80%. Some of them like to squeeze in their bags, I don't know how to use them, so they're spoons, hips. Throw some almond chips on the face. Set 180 degrees for 18 minutes。