Eight inches of duck egg cake
By VicentaLakin
Some parts of life cannot eat eggs for physical reasons. And cakes are made of eggs. Even my mom couldn't eat eggs, so I thought I'd make a duck egg cake for Mom. I'm afraid of losing. As a result, the effect of the unexpected was no less than that of the eggs, and the failure to crack or collapse was very soft. Like friends can try。
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Steps for Eight inches of duck egg cake
1
Prepare the material
2
The protein yolk is separated and placed in an oil-free container. Lee
3
milk 35g (which can be replaced by water) corn oil 30g, sugar 20, salt 0.5 g and vanilla two drops. these materials are mixed into the yolk with a scrape knife to the point of total dissolution。
4
And then it pours into sifted flour and corn starch
5
Smuggle even to no particles
6
In the proteins, the proper amount of white vinegar
7
An electric omelet to a big bubble and a third of the sugar
8
The egg-beater speeds up to level 3, drawing a large circle on the inside side of the basin. The remaining white sugar is added in two stages, so that the hard-on protein pulls out a short, straight angle. The oven preheats 150 degrees
9
One third of the protein is taken up and down into the yolk. The rest of the time, in two fractions, goes into the thin, thick, thick
10
Falling into the molds, shaking a few times, blowing out the internal bubble. Put a toothpick on the bubble. Scratch the surface。
11
Send it to the oven for 150 degrees 35 minutes. The temperature depends on the oven
12
It's not cracking! When it's baked, you'll fall a little bit vertically。
13
Rewinding online. It's cooled off
14
Scratch the inside side of the mold with a knife, so it's easy to get rid of it。
15
It's good to open it
16
One more
17
Done