SpongeBob
By VicentaLakin
The improved sponge formula, the unsophisticated taste of the paste, and the new image of the work and the treatment of the molds before the new life-cooking. In addition to the viscosity and preservation molds, colleagues add the softness of the skin to the taste of the sponge cake
Recipe Recommendations
- egg liquid 160 grams
- fine sugar 90 grams
- corn oil 20 grams
- light cream 45 grams
- low powder 105 grams
- the cranberry 20 grams
- butter 10 grams
- sweetening
- baking
- an hour
- simple
Steps for SpongeBob
1
Light cream and corn oil are evenly mixed. Temperature
2
10 grams of butter melted and brushed with butter
3
Egg fluids mixed with fine sugar in an eggbasket, heated by water, mixed with hand to melt with sugar
4
Take out an egg jar, use an electric omelet to give out the whole egg fluid until it's eight words out
5
Sifting 105 grams of low powder, twirling with a razor to the ground
6
It's a light cream solution. It's even with a razor
7
Spread 15 grams of low powder evenly in oiled molds, and remove the extra low buttons. Pink
8
Put the cake in the mold, two to eight, two to half and join the cranberry. Fuck
9
And then you pour the cake till it's eight
10
Put it in the middle of a pre-heated oven, 160 degrees up and down, 30 minutes
11
When you're out of the oven, when you're cooling to heat, you're out
12
The molds must be painted with butter and low powder, it can easily be demould, it can remain intact, and the baked cake skins can be sore
13
The material can be added to your preferences
14
You can use a dust screen when you're dropping powder
15
160 degrees is the measured temperature in the oven
16
It tastes best when it's hotSpongeBob Make Tips
The moulds shall be buttered and powdered, adhesively unmistakable, and remain intact, and baked cake skins shall be squeaky 2