Lace cake
By VicentaLakin
The cake, because it adds to the pine, turns out to be a piece of cake, but it doesn't look like it's spoiled. It's the pine that goes in, and it eats the pine in its mouth. There's a reason why the cake can be net red。
Recipe Recommendations
- eggs of 2
- low-gluten flour 35 grams
- corn oil 25 grams
- milk 30 grams
- fine sugar 30 grams
- Sea moss and meat floss 40 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Lace cake
1
The required foods are re-prepared for backup。
2
The eggs are separated from the yolk and contained in two clean, oil-free basins。
3
Put milk in the yolk。
4
Pour it into corn oil and mix it with a hand-pumped egg。
5
AND THEN YOU SIFT IN LOW-BANDED FLOUR, WATCH HOW YOU MIX THE FLOUR HERE, DRAW THE WORD Z TO MAKE IT DRY, DO NOT CIRCLE, AND CIRCLE THE FLOUR SO EASILY THAT THE CAKE IS NOT SOFT ENOUGH。
6
White sugar is added to the protein and sent to hard bubble hair, i.e. with sharp little angles。
7
One third of the protein is added to the yolk to be evenly mixed and then rewinded back to the remaining proteins, to be evenly mixed。
8
The oven is preheated, 180 degrees, up and down。
9
And then you put the cake in the moss pine, so be quick。
10
You're gonna flip it evenly。
11
The mixed paste is then poured into a 6-inch chimney mould, and a few times to the table, the air bubbles come out。
12
In the preheated oven, up and down, 180 degrees and 30 minutes at the bottom, a few strokes of the oven and a few strokes of the oven, and a dry and demould。Lace cake Make Tips
1. When the protein is separated from the yolk, a little bit of the yolk in the protein is not allowed to pass out. 2. Protein and yolk should be placed in clean, oil-free and water-free basins, which would otherwise lead to failure. Cake paste be careful how it is done, flipped or cut, may not be tangled, or it will melt. 4. Preheating the oven before the pine is done so that it can be placed in the oven immediately, otherwise it will be long and easy to melt. 5. The ovens are different for each individual, so the temperature and time are adjusted to their own ovens。