SpongeBob cake
By VicentaLakin
As soon as it was cool, my passion for baking came out, and this pink new oven came home, and I'd rather make a couple of quickies. This cake doesn't have any milk or water, it's a new formula that I figured out; and the new oven needs to be sharpened, so the first wave only made six. Sons and nephews haven't had cake in a few days. So I baked a few more with this square the next day, and the colored cupcakes were still pretty. But then my niece came back, and the little girls loved the pink color, so I dropped two more drops of color in the cream. If you don't like the color, it's just light cream, it's fresh and healthier。
Recipe Recommendations
- eggs
- white sugar 60 grams
- corn oil 15 grams
- low-gluten flour 55 grams
- cream 150 grams
- edible powder pigments few drops of
- sweetening
- baking
- several hours
- ordinary
Steps for SpongeBob cake
1
Everything's ready; yes, there are only four. It's really simple2
Eggs go in the egg basin, with white sugar; sugar can be either fine sugar or non-constructed sugar3
Eggs go in the egg basin, with white sugar; sugar can be either fine sugar or non-constructed sugar；3.用电动打蛋器中速打发出粗泡，待泡沫丰富后且呈白色时，转低速，这样可以使蛋糊少气泡；待打到体积明显变大，颜色发白时，提起打蛋器，蛋糊缓慢而顺畅地流下来，痕迹10秒钟不消失，打发结束4
Flour is sifted into an egg paste, as high as possible, so the flour is filled with air; flour can be sifted in one or twice. Enter5
Scratch it evenly and pour corn oil into the egg paste. Medium6
Scratch the corn oil and the egg paste7
Put the cake in a baked cup, 80% full8
Send it to the preheated mid-level oven, 140 degrees, up and down, 30 minutes. On the surface, the color is light brown, and the cake bulges back and down for five minutes; when it comes out of the oven, you can shake a couple of cups on the table without rebutting9
It's one-hundred-and-a-half-hour light cream10
The cake is full11
It's a good organization12
The light cream is in the bag, and it's squeezed in the dry cup cake. MoveSpongeBob cake Make Tips
I use a wooded egg with a shell called 50 grams, so the amount of flour used can be adjusted in small quantities to fit its own eggs; the cake is not watered, and if it can be frozen in the fridge overnight, it has a very good taste and taste of old chicken cakes; and the temperature and time of the baking is determined by the size of the home oven and cups。