All-eat cake
By VicentaLakin
The usual use of round models for twilight cakes is quite effective, but it takes a lot of time and effort. These days have been marked by the purchase of a large number of models for making cupcakes, which have been produced in a variety of different ways, with varying tastes and tastes, and, when done, have been given to the elderly, relatives and friends, with a sense of achievement. The cake in this section uses whole eggs for omelet, no oil or water, which is super simple to operate or to use, with perfect elasticity, odour of eggs that are indissoluble and do not shrink. This cake can be used to produce 10 large, 12 medium and 14 small cakes。
Recipe Recommendations
- low-gluten flour 120 grams
- white sugar 70 grams
- eggs of 4
- sweetening
- baking
- an hour
- ordinary
Steps for All-eat cake
1
Put all the eggs in the egg basin and add all the sugar。
2
The pot is filled with 38-40°C warm water (slightly above hand temperature), the egg-pumping basins sit in the hot water and the eggs are given out with an egg-pumper。
3
AN EGG-BEATING DEVICE IS USED AT HIGH SPEED UNTIL THE EGG IS LIFTED, THE EGG FLUID IS LACED, THE WORD “8” OR “Z” IS DRAWN ON THE SURFACE OF THE EGG AND DISAPPEARS WITHIN THREE SECONDS, AND THE EGG FLUID IS STRUCK。
4
Flour sift in two parts。
5
Scratch it from the bottom up quickly。
6
Preheat oven, put paper cups on the grill。
7
Put the cake down to the cup about eight points。
8
Put it in a pre-heated oven, 130 degrees, lower middle, 25-30 minutes。
9
Out of the oven, out cold, you can eat。
10
The finished map appreciates it。
11
The finished map appreciates it。All-eat cake Make Tips
1. The time and temperature of the roasting shall be based on the home oven. 2. Hot water from 38 to 40°C in the egg basin is easier to deliver full egg fluid. Three, the method of mixing low-banded flour is to flip, never circle, and it'll melt。