Gingercake
By VicentaLakin
Gingercake prep is not just a gingercake house, but some of it in a cake or bread, and I like to play squares. This time, 50 grams of gingercake pretzel, 30 grams of cake powder, four big eggs baked a molded twirl cake, 140 degrees baked for 60 minutes without a crack on the surface, decorated with yogurt and chocolate sauce, and made a whole new layer of gingercake
Recipe Recommendations
- sweetening
- roast
- several hours
- senior
Steps for Gingercake
1
Prepare the raw materials。
2
Separate omelet and yolk
3
Corn oil and yogurt are mixed into containers to emulsify。
4
Sift in cake powder and light gingercake powder, and mix it with an eggmaker。
5
Four yolks。
6
The son's journey was mixed into a smooth paste and left behind。
7
Protein is hit slowly until a third of the sugar is dropped with a thick bubble, medium speed until the protein is thin, one third of the sugar continues to be added, the stroke continues, and the last one is added to the texture when it appears, and lasts until wet drying approaches the rigidity。
8
One third of the protein is added to the yolk paste, evenly mixed, and no rings。
9
Put the mixed cake in the remaining protein。
10
Rovers are even, remember, full mixing from the bottom so that the yolk paste is not left at the bottom of the basin。
11
The oven is preheated 160 degrees 10 minutes in advance。
12
The cake is placed on the second floor of the countdown, which is about 60 minutes baked at 140 degrees, and the baked cake is taken out of the table with two tremors, which are then immediately put in a cold and completely cooled off。
13
Some of the yogurt and a proper amount of chocolate sauce are made of light brown yogurt, covered in the top half of the cake, and the original yogurt. In the second half, the original yogurt is made of eyes, with a bouquet of chocolate sauce and black eyeballs, and the rest of it is decorated as a mustache, and the gingerbread cat cake is made。
14
Completed Chart
15
Completed Chart
16
Completed ChartGingercake Make Tips
One, I've got a bigger egg this time, about 70 grams with a shell, five eggs if it's smaller, plus 10 grams for cake. 2. Gingercake premix contains sugar, which can be relatively small. 3. If yoghurt is not used for milk, it may be 60-70 grams. 4. Baking temperature and time is for reference purposes only。