Chiffon tonguecake
By VicentaLakin
Yesterday my mom went to the supermarket with me to buy blueberries, and I saw a cow tongue in the pastry district and suddenly wanted to eat, so I made it today
Recipe Recommendations
- medium-gluten flour 250g
- vegetable oil 105g
- corn oil 15ML
- flour 10g
- white sesame 10g
- black sesame 30g
- egg liquid 5g
- white granulated sugar 20g
- sweetening
- baking
- ten minutes
- simple
Steps for Chiffon tonguecake
1
prepare black sesame and 10g flour。
2
Pre-heat oven, with 160 degrees and 10 minutes on fire。
3
after roasting flour and sesame are placed in bowls with white sugar and 15 g of corn oil。
4
Smuggle evenly, and the pie is ready。
5
let's start with the tarp: 130 g flour。
6
put 25 g of vegetable oil。
7
Based on the water intake of flour, a proper amount of water is added to the water, starting with the surface program。
8
As much as possible and so much as can be put out of the marrow, so it can reduce the crack。
9
and then we'll make a souffle: 120 g of flour。
10
put in 80ml vegetable oil。
11
I'm going to have to go out with some of them。
12
Split seven pairs。
13
The oil is covered with water。
14
Pack your mouth well, do all that。
15
Take a pasta and flatten it and roll it up from top to bottom。
16
Keep rolling, roll it up。
17
Do all the little noodles and flatten。
18
It's going to squirm, put it in, wrap it in。
19
A little bit of hand rubbing into olives and a little stick of face。
20
Do all that。
21
Brush an egg fluid。
22
Decorate a little white sesame。
23
Preheat oven, 160 degrees 20-25 minutes up and down。
24
The proposal is completely cool。
25
Take a look。
26
The soufflé
27
Combining the sweet smell of sesame。
28
EatChiffon tonguecake Make Tips
Oven settings are for reference only.