Seven Stars Lady Worm Cake
By VicentaLakin
It was invented in 1927 by a man named Harry Baker in California, United States, who then sold the recipe to the world in 1948. Its cake tissue is loose and soft, its moisture content is high, its taste is light and its taste is warm, and it is one of the most popular cakes at present. There's a lovely little insect called the Seven Stars Lady in Hebei, my hometown, we all call it "Face Sister," and we used to catch lots of them in the fields to play. The spring season is coming up, and Chi Fung's method has been used to make the fun and delicious desserts for the festival. The red one is so happy. The molds are six and a half circle cakes. Three eggs were used in the material, the remainder poured into the paper cups, making cupcakes, two eggs in just the same amount, and two eggs in formula: 40 grams of low-banded flour, 2 eggs, 5 grams of red powder, 25 grams of sugar. Corn oil 20 grams. 30 grams of pure milk and a few drops of lemonade。
Recipe Recommendations
- low-gluten flour 55 grams
- red rice flour 5 grams
- corn oil 30 grams
- lemon juice few drops of
- dark chocolate appropriate amount
- white chocolate appropriate amount
- eggs of 3
- white sugar 40 grams
- pure milk 45 grams
- salt 0.5 grams
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Seven Stars Lady Worm Cake
1
The material is in reserve. ♪ Corn oil and milk can pour together ♪
2
There's no water and no oil in the basin。
3
Placing salt in egg yolk with 10 grams of sugar (within total weight) evenly mixed。
4
Pour corn oil and milk, evenly mixed。
5
Low-banded flour pours red powder。
6
Smix it down。
7
Sift in the yellow paste
8
THE " Z" TYPE IS EVEN TO THE POINT WHERE THE EGG PASTE FALLS IN A SILK BELT。
9
This time, preheat the oven: up 140 degrees, down 150 degrees. The protein drops several drops of lemon juice and adds the remaining 30 grams of sugar powder (in three groups) to a small fraction of the fish bubble form with an electric omelet。
10
After a few rounds, they were joined again, and the electric omelet was distributed at high speed, and the last time the remaining sugar powder was added, which continued at high speed。
11
Raise the eggbeater to observe the protein state: it's good to have a sharp, straight angle. "Don't be too careful to put it in place, not a little bend. It's important."
12
Put half the good protein in the red egg paste。
13
THE WORD "J" IS FLIPPED, AND IT CANNOT BE ROUNDED TO AVOID BUBBLES. IT'S TUMBLED AND TUMBLED INTO THE REMAINING PROTEINS。
14
Keep shaving evenly。
15
PUT THE MIXED PASTE IN THE MOLD AND POUR IT TO THE FULL NINE. A FEW TIMES ON THE SIDE OF THE TOWN, THE TOWN CAME OUT OF THE BUBBLE AND CUT OFF THE BUBBLE WITH A “Z” SHAPE AROUND THE BAMBOO。
16
After the oven is preheated: put in the middle, up 140 degrees, down 150 degrees and baked for 25 minutes。
17
There's no need to rebut the cake after the stove. When you're cold, you're out. You're out。
18
The chocolate melts and falls on the oil sheet and lays it on a scratchboard。
19
In a slightly condensed state, a small circle is carved from the mouth of a flower, making a small dot on the back of a seven-star lady. Once completely condensed and dryed, you can remove the small dome. Draw a few more eight-word tentacles。
20
Draw a straight line in the middle of the cake with a melted chocolate, draw a black head, touch an angle, paint an eye with a black and white chocolate, and have seven small black circles on the back。
21
The finished chart。
22
She's wearing a shell
23
It's like a small tank
24
It's been a long time
25
You scared the teeth to hide
26
Lovely "Face Sister"Seven Stars Lady Worm Cake Make Tips
The temperature of the ovens varies, depending on the circumstances. Motion: Two sides of the show are free of six half-turned cakes. The recipe uses new, low-strength flour, which is slightly different from the low-flour intake of different brands. It can't be too warm in a short period of time, nor can it be able to open the furnace door and cause the cake to shrink. It can't take too long to bake, and the loss of water can cause the cake to shrink。