Donut cake
By VicentaLakin
It's a very expensive donut cake
Recipe Recommendations
- eggs of 2
- low-gluten flour 55 grams
- fine sugar 50 grams
- butter 30 grams
- milk 15 grams
- milk fragrance
- baking
- an hour
- divine level
Steps for Donut cake
1
Prepare all the material
2
All the eggs are scattered in the egg basin and the sugar is put in one-off
3
Prepare a bowl of hot water, about 50-60 degrees, put it on the jar, hit it with an electric omelet, and the texture to lift the omelet surface won't disappear soon
4
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
5
Take out the well-stamped paste from the hot water, sift paste down to the good paste, flipping it down from 2 o'clock to 8 o'clock, evenly blending it, and move quickly so that it doesn't melt
6
And then you pour mixed milk butter into the egg paste, and you flip it down from 2 o'clock to 8
7
It's just a quick flip to a moist face
8
12 cups of gold with no sticky pumpkin-cooked doughnuts and butter
9
Put the cake in the bag
10
You can't cut a big one down there. It's too small to melt out the eggs
11
Squeeze into the mold. Squeeze into about seven
12
The oven is 160 degrees preheat 10 minutes in advance, and the cake is put into the preheated oven mid floor 160 degrees 25 minutes
13
You don't need to rebut the cake when it's out