SpongeBob
By VicentaLakin
More than a sponge cake. Twilight cakes have a lot of liquid, so they're wet, and sponge cakes are dry. And it's more successful than egg-full sponge cake.
Recipe Recommendations
- egg white of 3
- white granulated sugar 80g
- egg yolk of 3
- corn oil 15g
- milk 15g
- low-gluten flour 90g
- lemon juice a little
- sweetening
- baking
- ten minutes
- ordinary
Steps for SpongeBob
1
Three eggs separate the protein from the yolk2
We're gonna get some low-banded flour, milk, white sugar, corn oil3
And milk and corn oil4
Smuggle evenly5
A little bit of lemonade in the protein6
Three times with white sugar to dry hair7
Dig a piece of good protein and put it in the yolk paste8
Flip evenly9
I'm gonna pour a good egg paste into the protein basin10
继续Flip evenly11
Scan low-banded flour12
自上而下Flip evenly13
Put the egg paste in the bag and squeeze it into a paper cup. Medium14
I've got a white sesame15
The oven's preheat, set 165 degrees, 20 minutes in the middle16
Take it out when it's colored. Just put it outSpongeBob Make Tips
1. Protein is transmitted to dry bubbles, with small angles and parallels. The yolk paste is mixed with protein and then sifted into flour, so that it is not convoluted, so that it is rolled from the bottom up and not too hard. 3. When the egg paste is evenly mixed, it is packed in a fresh or bouquet so that the molds that are not squeezed are dirty inside and outside. 4. The cake is dry, but it is soft and damp when it comes to the bag, so it has to be put properly and not folded in order not to lose the skin。