Angel cake
By VicentaLakin
IT'S THE ANGEL CAKE THAT DOESN'T WASTE THE EGGNOG. IT'S THE WHOLE EGGNOG. THE ROASTING PROCESS DOES NOT CRACK OR SHRINK, AND IT'S VERY Q-BALL. ZERO FAILURE
Recipe Recommendations
- egg white 300g
- low-gluten flour 40g
- white vinegar few drops
- white sugar 80g
- corn starch 5g
- salt 1g
Steps for Angel cake
1
The eggs fall into a water-free and oil-free basin, and when white vinegar passes through a fish eyebrush, the white sugar continues
2
It's as if the egg-beater had a pointer or a chopstick3
Low-banded flour and corn starch are sifted and poured into the distributed protein. Scratch it up and down, fast enough not to melt. Smuggle evenly
4
Then you pour it in, and you blow up a bubble and you put it in the oven
5
Fire 170, fire 160 degrees and 20 minutes. Individual ovens are different. Temperatures can be adjusted to their own oven temperature
6
We'll just have to turn the buttons down and cut themAngel cake Make Tips
It's better to have white vinegar in the protein. The salt is white and the cake smells. Lemonade can replace vinegar