SpongeBob Cup

1

Put all the eggs in the jar, put sugar in it

2

Prepare a hot pot of water, about 50-60 degrees temperature, put the bowl on it, hit it at high speed with an electric omelet, and the texture to lift the omelet surface will not soon disappear, and it's clearer

3

And the lowest speed of air bubbles, 15-20 in every corner of the eggbath, helps turn the bubbles inside the paste into little bubbles, making the cakes smaller and less rough

4

Take out the dried paste from the hot water, put butter and milk in the hot water to keep it warm, sift paste paste down to the good paste, flip it down from 2 o'clock to 8

5

And then you pour mixed milk butter into the egg paste, and you flip it down from 2 o'clock to 8. That's it. Let's preheat the oven for 160 degrees and 5 minutes

6

The six-storey simulators were put in a cup of oil, and the cake was put in a bag of flowers

7

You can't cut too small a big hole down there. It'll make the cake melt

8

Squeeze into the mold, and then you're about 89 cents full

9

Put the cake in the preheat oven 160 degrees 35 minutes

10

You don't have to rebut the cake when it's out. Just cool it

one, it's a six-inch round, if you want to do an eight-inch scale, then it's very important to have all the materials x 22, in the process of delivering the whole egg, and it's important to have them in place and not overspent, because otherwise the cake will shrink three times, each time you add the material, and the material will be fully balanced, so that another material can be added, so that the cake will not have enough softness four, the way the cake will be folded, the way the cake will shake from 2 o'clock down to 8 o'clock, the mixture will be even, the movement will be slow, so that the bubble will not melt and the cake will fail