Black oatmeal
By VicentaLakin
This summer, on a trip to Sining, we bought some local specialty — black tarts. Despite its high nutritional value, it is always used to drink water and it is always a waste. So I used it to make the cake, and I added some oatmeal, and this pound cake didn't just fill you with energy, but it was very nutritional。
Recipe Recommendations
- black wolfberry 20 grams
- fine sugar 80 grams
- Original Oats 50 grams
- butter 120 grams
- low-gluten flour 100 grams
- whole egg liquid 110 grams
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Black oatmeal
1
A piece of paper with the same size as a cake。2
Black tweezers go, pick up 20 grams, clean up and dry the water with the kitchen paper towels。3
Butter is softened early, sugars are added, and it is distributed to light colours and larger sizes with an egg-beater. I use sugar, butter, and sugar melts. If sugar powder is used, the butter and sugar will be evenly mixed with a razor before the butter is released, otherwise the powder will be splattered everywhere at the time of the break)。4
The whole egg fluid was dispersed and added to the butter paste three to five times, evenly at each addition and the next。5
Sift low-banded powder into butter paste, so that dry flour is invisible。6
Add oatmeal and black twirl and mix it evenly (no more on the paste, otherwise there will be a big hole in the baked cake)。7
Put the mixed cake into the oiled cake mold, wipe the surface with a razor, and row it in the middle, so there's a more organized crack in the baked cake。8
Put it in a pre-heated oven, lower floor, up and down, 170 degrees, about 50 minutes. Time and temperature are adjusted according to their own ovens。9
The finished product。