Chiva gold cake
By VicentaLakin
It's in the middle of Chifeng and the sponge, it's delicious, it's a kibbutzie, it's a small step, it's wearing a beautiful coat。
Recipe Recommendations
- eggs of 5
- butter 55g
- low-gluten flour 70g
- warm milk 60g
- rum 6G
- lemon juice few drops
- fine sugar 70g
- egg yolk one
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Chiva gold cake
1
The egg yolk is taken out one by one and loaded in a spare bag. Low-banded flour sift。
2
One full egg and four yolk are in the bowl, and the remaining one protein is in the water-free and oil-free basin。
3
The butter is in the pot and the fire boils。
4
The fire is sifted with low-banded flour。
5
Add warm milk。
6
The whole egg and the yolk are added to the paste, and each one is evenly added to the next. Finally join the rum mixture evenly。
7
The pre-heat oven is 180 degrees, and several drops of lemon juice are added three times to the fine sugar to a neutral bubble。
8
One third of the protein paste is cut evenly in the yolk paste。
9
Sliced into the rest of the protein paste, and the fine, fine, fine cake。
10
It's pouring into a baker with oilpaper, and it's blowing up bubbles。
11
A small mouth is cut in a bag with a full egg yolk, squeezed out of the parallel line from the left to the right, with a chopstick, and a parallel line vertically, with a right-to-right line, and then with a right-to-left top, which continues in turn, with the opposite direction of the two adjacent lines. 180 degrees and 25 minutes in the preheated oven。
12
When you're baked, take out the cake, hang it to a mild temperature, cut the pieces。
13
Done