A pancake
By VicentaLakin
I've never been able to figure out what's going on with the cake. The recipe details the steps and simplifies the text and does not look too complicated。
Recipe Recommendations
- low-gluten flour 100g
- eggs of 4
- milk 60g
- salad oil 30g
- sugar 60g
- white vinegar few drops
- sweet fragrance
- roast
- several hours
- ordinary
Steps for A pancake
1
The materials are all in reserve。
2
The egg yolk is separated and the containers are free of oil and water。
3
Egg yolk with milk, salad oil。
4
The egg yolk salad is mixed to emulsion。
5
Scan low-banded flour。
6
PUMPING A SINGLE OR Z FONT BACK AND FORTH OF THE FLOUR EVENLY, NOT CONVECTED, AND TUMBLED PASTE。
7
The egg luminaries were added to several drops of white vinegar until a third of the sugar was added to the bubble。
8
Hit one third of the sugar in a thick state。
9
A third of the sugar (sometimes one-third of it is lazy and one-off)。
10
Protein hits hard hair bubbles, and the eggbeater lifts a bending state。
11
The distribution of protein is the key to the cake, and the rebutting of the distributed protein basin will not fall, and will not be far from success。
12
Take a third of the protein cream and mix it evenly in the yolk paste, and don't clutter it in order not to melt it, just flip it down like a chowder。
13
One third of the protein cream is evenly mixed (still remember not to circle)。
14
Put the egg paste in the rest of the protein cream。
15
Good yolk paste, very delicate。
16
The electric cooker is bold enough to put a little oil on it, pours into a tumbled cake paste, shakes a few times, blows bubbles。
17
The electric cooker is baked as cake。
18
It's just the cake, pretty good。
19
When the cap is opened, the cake is dried cold。
20
The finished product。
21
Very soft cake。A pancake Make Tips
1. Packagings must be clean and free of oil and water, and a small amount of yolk must not be included in the egg clean. The degree of protein circulation is the key to the cake product. 3. When you're sifting low-strengthed flour, you must refrain from spinning. Four. The yolk paste is added to the protein cream and cannot be convoluted (remembers that the first cake was made with an egg-beater。