Consortance
By VicentaLakin
Twilight cakes are very soft and flexible, smelling of wheat and resonating. Twilight cakes are loose, water content is high, three flavors, taste is fresh, tastes are warm, beautiful coloured lines are amazing, and a fragrance with milk and tea is done in the afternoon。
Recipe Recommendations
- egg yolk of 3
- soybean oil 30 grams
- fine sugar 20 grams
- low-gluten flour 50 grams
- cornstarch 10 grams
- milk 35 grams
- egg white of 3
- sweetening
- baking
- ten minutes
- simple
Steps for Consortance
1
Eggregation and yolk are separated, respectively, into oil-free and water-free vessels。
2
The soy oil, milk and white sugar are placed in the yolk and then mixed with a manual eggmaker to melt the white sugar。
3
It's been sifted with low-banded flour and corn starch。
4
The paste is evenly folded, with 10 minutes of static until it is smoothy smooth。
5
The white sugar was added to the egg purifier three times, and the electro-pumper was used to hit the wet hair bubble。
6
the mixed pasta called 70g and added tea powder. the mix is even。
7
the mixed pasta is called 70g, adding red powder. (red powder with several drops of water in advance)。
8
Cake pasta, tea pasta and red pasta are in each pocket。
9
First, the 6 inches of molds produce cake paste, then red paste in cake paste。
10
It's folded with tea cake paste, reliced, then folded, in order。
11
All folded up cake paste, with bamboo sticks. A few strokes of the mold, and the bubble is released。
12
The oven is pre-heated, 150 degrees up and down, and is baked for 50 minutes。