Whole wheat sponge cake
By VicentaLakin
Whole wheat flour is the whole composition of the flour that contains wheat, with little (or no) skin taken off of the platinum, and a mixture of embryos, embryos and skins. Whole wheat flour better preserves multiple nutrients and active ingredients in wheat. I've always been afraid to try the whole wheat powder, and I've always felt too rough and bad. I've been trying to make cake this time, and I didn't think it'd be good, and I've made it so soft, and I'm wearing a light wheat。
Recipe Recommendations
- eggs of 3
- whole wheat flour 80 grams
- corn oil 24 grams
- milk 36 grams
- white sugar 80 grams
- Shuiyi 10 grams
- white sesame appropriate amount
- sweetening
- roast
- half an hour
- ordinary
Steps for Whole wheat sponge cake
1
Split the eggs, three times with 80 grams of white sugar to dry hair
2
Add egg yolk and 10 grams of water in the eggnob
3
We'll mix it with an electric omelet
4
Sift in whole wheat powder
5
The sifted millet fell into the cake
6
Scratch it evenly
7
Mix corn oil and milk
8
I used an electric omelet to stir up the milk and oil mixture
9
Falling down the basin and pouring in cream
10
Scratch it evenly
11
The 12-storey simulator that poured the cake into the paper fare
12
Put it in the middle of the oven, 140 degrees of fire, 130 degrees of fire, 20 minutes of toast
13
We'll be able to get out when the color is even
14
Completed Chart
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Completed Chart
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Completed Chart
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Completed Chart
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Completed ChartWhole wheat sponge cake Make Tips
1. It is easier to give out the whole egg with a split egg. 2. Without a hydroponic, it can be replaced with honey or without 3