It's an original chili cake
By VicentaLakin
It's so nice to have a pastry cake, it's not dentless, it doesn't collapse, it doesn't crack. What's missing is some skin on the back button。
Recipe Recommendations
- cake mix 100 grams
- eggs of 5
- sunflower oil 50 grams
- white granulated sugar 80 grams
- lemon juice a little
- milk 55 grams
- sweetening
- roast
- an hour
- ordinary
Steps for It's an original chili cake
1
Get everything ready
2
Emelter and yolk separated
3
Add 20 grams of white sugar to the yolk to melt the sugar completely
4
Join the milk and keep it even
5
The sunflower oil continues to be stung to full emulsion
6
Cake powder
7
It's a very delicate yellow paste
8
A few drops of lemonade in the egg
9
Three times with a white sugar and an electric omelet to lift a sharp angle
10
Take a third of the protein and put it in the yolk paste
11
I'm going to dump the good paste back to the balance of the protein, evenly, and become a fine cake paste
12
A few small shocks into the mould and drops the bubble into the preheat oven. Second countdown, 50 minutes
13
The baked cake takes out the penthouse buttons, and it'll just take off after it's completely dryIt's an original chili cake Make Tips
If the eggs are stored in a refrigerator, it will be difficult for low temperature proteins to pass out in advance. 2. The protein basin must be free of water and oil. 3. Temperature and time per home oven。