Noodle donut cake
By VicentaLakin
I can't remember when I saw a video of a donut marble lasagna like this, and it was amazing, it was so beautiful, it was always trying, and it was finally the morning donut mold that made me pull out. The small island teacher's sponge cake square reduced the weight of an egg
Recipe Recommendations
- eggs 50 grams
- low-gluten flour 33 grams
- fine sugar 35 grams
- milk 13 grams
- unsalted butter 9 grams
- Shuiyi 2 grams
- white chocolate 100 grams
- light cream 50 grams
- red pigment 1 drop
- sweetening
- baking
- several hours
- senior
Steps for Noodle donut cake
1
Measuring what you need
2
Low-banded flour sifted twice earlier
3
Salt-free butter and milk. Insulated water melts into liquids
4
Eggs go into oil-free and water-free jars, with fine sugar and water
5
Break it up with an eggbeater
6
The insulated water poachers first heat the egg fluid up to 36-40 degrees with a low-speed mix of egg fluid, i.e., the finger-touching egg fluid warms the egg fluid, and then the high-speed egg fluid
7
it's about three to four minutes, but there's an uneven air bubble in the egg paste, so it's about one minute to mix it at a low speed and make a good egg paste. the bubbles are flat, the surface is smooth, the egg paste tracks that lift the egg beater down won't disappear right away, and can be verified with a toothpick inserted in an egg paste of 1.5 cm
8
Low-banded flour sifts into the funnels two to three times. Lee
9
Scratch the basin from 2 o'clock to 8 o'clock, flipping from 9 o'clock, flipping the egg basin to the flour completely flattened
10
Butter and milk are mixed to the full mix, and then they fall out of the razor, spread over the egg paste, and not just into the egg paste, so that the butter is concentrated in one place to cause the egg paste to melt
11
If the oil is even enough to be invisible, and the cake is thinly smooth and white, and the last one is yellow and the bubbles don't stop coming, it means it's gone
12
Pour the cake to the mid-heat of a pre-heated oven with about eight cents of the donut mold, and burn it up and down 160 degrees for 15-18 minutes
13
When you're out of the oven, cool it while it's hot
14
White chocolate with light cream, the insulated water melts in thick, half the chocolate melts, and it continues to melt to full, thick chocolate paste
15
A drop of red color in the chocolate, a little bit of it
16
Pick up the cooled doughnut cake when it's half the chocolate
17
You can have chocolate-skinned donuts that can stay warm or freeze in the fridge, and then you can eat them, and you can change the color you like