Tea magic cake

The amount of 6 inches of formula, which is a tea flavor, can be replaced by a cocoa cup of coffee if you want to do it without it. The note is written here, and the next steps will be taken with a close look. The enchanted cake of Europe and America. Bottom of the floor, thin, cold pudding layer. The second level, it's as smooth as an egg tumble. At the top, it's like a sponge cake. It is not difficult to imagine why it is so famous in a strange and unique sense of taste. *** Temperature and timing are key to successfully baked magic cakes with this triple taste. It's about the final layer of cake, and if the temperature is too long, the layer of cake is not obvious. So take control of the temperature deviation from the actual temperature of your oven and try to keep it at around 150 degrees. This cake contains a large volume of liquid, which is also why it is capable of depositing fine, soft pudding layers. It's normal to bake a baking hair and then turn back. *** Caution: *The yolk must go up to the white and the protein must be hard. * Leaks on the living floors, and gaskets are required on both the solid and the living floors. *Booked cake surfaces, yellow and yellow, shake inside the cake, if not completely condensed, it's baked, and the layering cannot be guaranteed. * It is recommended that shorter moulds should not be used as an easy layering effect. * Add a more perfect sense of taste and must be frozen and then sliced for consumption. It is easier to operate with morphological fixed slices, which are deposited more clearly through the cooling layer。