Coffee casserole
By VicentaLakin
It's like the sun in the fall is so relaxing, I've reduced the amount of oil, less oil, more fine, soft and soft, and I've given coffee a boost to our busy lives
Recipe Recommendations
- low-gluten flour 75 grams
- eggs of 4
- Nestle Silk Latte 56 grams
- corn oil 30 grams
- fine sugar 55 grams
Steps for Coffee casserole
1
Prepare the required material。
2
Protein and yolk are separated and contained in oilless and waterless containers。
3
The yolk is mixed with coffee and corn oil。
4
Sifted in low-banded flour and stung dry powder with eggs。
5
A few drops of lemonade or vinegar are inserted into the protein with fine sugar。
6
The electro-pumper has a low-speed effect to wet hair bubbles (i.e. the lifting of an egg-pumper with a straight little hook)。
7
Take a third of the protein cream into the yolk paste and mix it evenly。
8
Puts the tumbled cake in the remaining protein cream, evenly。
9
An average of mixed cake paste is poured into a medium-empty mold, with a few strokes, and a few more shocks, and a bubble。
10
Send it to the lower level of the pre-heated oven with 150 degrees and 45 minutes of fire。
11
When it is baked, the insulated gloves remove the cake mold, and the emulsion shakes on the desktop and then the irons are cool。
12
The cake is completely cooled and demersal, and slices can be eaten。
13
Soft and tender, coffee smells very rich。
14
It's a family thing
15
The finished chart。Coffee casserole Make Tips
PLEASE ADJUST THE TEMPERATURE ACCORDING TO THE SPLEEN OF YOUR OVEN; THE MOULDS ARE USED FOR THE 18-CM-EMPTY CAKE MODEL OF THE HOUSE; THERE IS NO DIFFERENCE BETWEEN THE COLDING AND NON-COOLING OF EGGS, MAINLY FRESH, SUGGESTED EGGS, MORE PROTEINS, TOO LITTLE EGG PROTEIN, ABOUT 62 GRAMS PER SHELL OF EGGS I USE HERE。