Little Bear Chifeng Cake

1

The food is a spare

2

Clean up the basin without water or oil, and be careful to separate the protein from the yolk。

3

30 grams of white sugar is 4 grams added to the yolk and salt added。

4

We'll mix it evenly with corn oil and milk。

5

Continue to mix evenly and sift low-banded flour。

6

THE "Z " FONT IS EVEN TO NO PARTICLES. (FACES DON'T GET TOO THICK BECAUSE THE BAKED SURFACE IS CRACKY)

7

Preheat the oven: 140 degrees up, 120 degrees down. The protein drops a few drops of lemon juice and adds the remaining 26 grams of sugar powder (in three fractions) to a small fraction of the fish bubble form with an electric puncher, and then re-enters after several rounds. For the last time, the remaining sugar powder was added and continued to be distributed at high speed。

8

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."

9

Put half of all the good protein in the yellow paste。

10

THE WORD "J" IS FLIPPED, AND IT CANNOT BE ROUNDED TO AVOID BUBBLES. IT'S TUMBLED AND TUMBLED INTO THE REMAINING PROTEINS。

11

Keep flipping evenly。

12

THE TUMBLED PASTE IS DOWN TO EIGHT CENTS OF THE MOULD, AND ON THE STAGE A FEW TIMES BELOW THE TOWN, THE TOWN COMES OUT OF THE BUBBLE AND CUTS OUT THE LITTLE BUBBLES IN THE “Z” SHAPE AROUND THE BAMBOO. (IF THERE'S AN EXTRA AMOUNT, POUR IT INTO A PAPER CUP AND BAKE IT TOGETHER

13

When the oven is preheated, it is placed in the lower middle, 140 degrees above, 120 degrees below and 60 minutes of roast。

14

The finished chart. It's a cold dryer and a five-officer with a melted chocolate。

15

It's cute

16

It's fine and soft

17

♪ Sweet bear ♪

The temperature of the ovens varies, depending on the circumstances. One: fresh eggs, clean jars, no water, no oil. 2: If the yolk paste is not evenly mixed, the grease is not fully emulsed, has a particle feeling and can be retorted. Light, fast, full of yellow paste, smooth. 3: If the mixer is too long, too hard, it leads to stretching, and when it cools, it can lead to contraction. Just mix the paste to smooth. 4: Protein is vulnerable to retrenchment if it is in short supply, does not have dry hair bubbles and is unstable. Protein hits dry hair bubbles, triggers a mix head observation, and the protein is short, straight and sharp. 5: When the paste mix is completed, it should be placed in the oven, which cannot be placed outside the room for long periods, leading to the paste distilling, the cake will shrink when it is out of the oven, and when it is out, it should be rebutted in time. 6: The baking process must not be too warm for a short period of time, nor can the opening of the stove cause the cake to shrink. 7: It can't be baked too long, and the loss of water can cause the cake to shrink. 8: The egg paste should be slowly thrown into the mold, not too hard, otherwise it may be caught in the air and produce bubbles. 9: Because of the freshness of the eggs, the amount of protein can be slightly different at the time when the protein is produced. The egg paste drops into the mould to the full of eight points, and if the amount is not available, it is added to the paper cup。