Almond carrot cake
By VicentaLakin
It's time for the new pumpkin mold to come back for a week
Recipe Recommendations
- carrots 1 piece
- low-gluten flour 25g
- eggs of 3
- white sugar 30g
- salt 1g
- baking powder 2g
- white sesame 2g
- almond slices 5g
- corn oil 20ml
- sweetening
- baking
- ten minutes
- simple
Steps for Almond carrot cake
1
Three constant eggs are placed in the basin, with a hot pot of water under it。2
First sent to be produced with large rough bubbles, with salt and sugar。3
Sending it to a state of texture that does not disappear easily. (All eggs have been out longer4
Falling into corn oil and continuing evenly。5
Scan low-banded flour and powdered powder。6
Put the carrots in。7
Sweatly and evenly。8
A layer of corn oil is used in the moulds, and a bit of low powder is attached。9
Put almond chips and white sesame on the bottom。10
Put the cake in the mold, a little twitch。11
Preheat oven, 190 degrees and 20 minutes up and down。12
When you're baked, the buttons cool。13
It's easy to disintegrate。14
Ha ha ha15
Cut it open, full of carrots。16
Let's eatAlmond carrot cake Make Tips
1. The whole egg is given a longer period of time to pass out, with the constant temperature of the egg, and at the time of the break, with warm water to help with the break. 2. The oven is set up for reference purposes only. 3. The Pumpkin mould is four inches, which is exactly four。