Wine taffles
By VicentaLakin
Friends eat, kids share, or go out for fun, or make dessert tables for friends, and I usually choose cakes like this one. The reason is that the first is to make simple, the second is to bake for a short time, and then to be more diverse in the choice of the decorated fruit. So friends can try。
Recipe Recommendations
- eggs of 3
- Cake powder 40 grams
- white sugar 40 grams
- corn oil 20 grams
- Bentley Red Wine 30 grams
- light cream appropriate amount
- chocolate beans appropriate amount
- sweetening
- roast
- half an hour
- simple
Steps for Wine taffles
1
I've brought you a bag of Bentley chili, 30 grams of red wine, three eggs, 20 grams of corn oil for sugar (25 grams of egg yolk, 15 grams of protein) and 40 grams of wheat paste for the fish. And then there's no more cream and sugar for the flowers, just the right amount。
2
Tsim Fung's egg-splitting method: the egg clean is separated, the bubbles first, and the sugar is added。
3
It's good to hit the platinum. It's a little bit of a hook。
4
It then mixs red wine, yolk, corn oil, sugar, with an eggbeater to full integration in a slightly white state。
5
And then you add low-banded flour into it, and you mix it into dry powder。
6
Then we'll mix the good protein paste into the yellow paste。
7
When you're done with it, you'll be in a bouquet and you'll be covered in a six-angled cup。
8
That's enough. That's 12 cakes。
9
Then the preheated oven, 140 degrees, is baked for 18 minutes. This temperature and time will be adjusted according to the performance of the oven used at home。
10
The light cream can be used to graze when the sugar is ready。
11
Watch out for the cake before it gets cold. Squeeze the cream with chocolate beans。
12
If you don't take a picture, the whole process will take about 25 minutes to bake the cake, and then it'll take about 10-20 minutes to cool the cream。Wine taffles Make Tips
THERE'S A LOT OF KIND OF WINE. I USE AMALEEBIN. THERE IS ALSO THE TEMPERATURE AND TIMING OF THE OVEN TO BE ADJUSTED BY COMBINING THE PERFORMANCE OF THE OVEN。