I don't know if it's cork cake
By VicentaLakin
I don't know. The fruit is sweet and juicy, very fresh. And it's juiced with its fruit, and it's gravy, and it's made of a pound cake, and it's roasted in a room full of fragrance, and it's light and humid, and it's more of a natural sweet taste than an additive like orange fragrance. The use of butter and sugar has been reduced, as appropriate, in health and taste, and the taste is sweeter。
Recipe Recommendations
- sweetening
- baking
- half an hour
- ordinary
Steps for I don't know if it's cork cake
1
Butter cut, room temperature softened and preheated oven 180 degrees, 15 minutes. Ignorantly washed the fire, scraped the orange skin and squeezed the orange juice. Take 10 grams of orange juice and a small spoonful of orange skin。
2
Sugar is added to the butter, which is used as an electric omelet to swell and lighten the colour。
3
On several occasions, the egg fluids were inserted and the egg-beater was used to achieve full integration, without any separation of the oil。
4
A sifted mixture of low-strength powder and non-aluminium bubble powder, and a corset of skin and juice. Puff and powder。
5
And then I hit it with the eggbeater, and it was even and delicate。
6
Scratched into the mould, flatted, placed in the middle of the oven, and roasted at or below 160 degrees for about 30 minutes, depending on the size of the mould. The rest of the pasta I put in the shell Madeline mold and baked it halfway into the oven, so it would be perfect。
7
When you're out of the oven, you'll be able to take off the buttons, and you'll be able to pour a little bit of chocolate with a spoon and a little bit of roasted pistachio。