Donut cake
By VicentaLakin
For freshman bakers, the worst thing about making cake is having an egg break. Then let's make the egg full of sponge cakes! Another mold, another mood, a cake as beautiful as a holiday. The only thing to be noticed is that flour is sifted into the egg paste, and the movement of up and down, which is light and gentle, and it's bound to be mixed, so that the air in the egg paste does not disappear too much。
Recipe Recommendations
- Shelled egg of 3
- low-gluten flour 90 grams
- milk 15 grams
- butter 45 grams
- powdered sugar 65 grams
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Donut cake
1
All the materials are ready, and the mooncake powder I use is one of the low-fried flour, and it's okay to use it directly
2
Eggs and sugar powder can also be combined in an eggbasket, and sugar powder can be replaced with equivalent fine sugar; butter and milk can be melted in microwaves or sequestered in water
3
Putting an electric egg beater before having a slow break, lifting an egg beater, putting the egg paste down like a ribbon, stacking the layers, keeping the line open for 10 seconds, ending the break; it would be easier if you sat the bowl in warm water
4
Sifting flour into the egg paste
5
USE THE "J" DIRECTION, EVEN UP AND DOWN. DRY POWDER
6
I'm going to pour cold butter and milk down the wall. Medium
7
Continue to mix the butter with the paste in full
8
Put the cake in the doughnut mold with a little spoon
9
Twelve and six just filled
10
Send the molds to the preheated middle of the oven, 150 degrees, about 20 minutes
11
Once you're out of the oven, the emulsors will shake twice
12
It looks beautiful
13
You can add or delete material and replace any creative cake you wantDonut cake Make Tips
An egg basin will be placed in a hot pot, often with hot water, so that it will be easy to eject; if there is only one oven, with this 12-gauge model, with only two eggs, with two thirds of the formula for sugar, butter, flour, milk; without 12-gauge models, with ordinary cake molds, with smooth demolation, with butter, flour, or with oil paper around the wall; and the timing and temperature of the bakery will be adjusted to the actual situation in the home oven, with flexibility。