Old breakfast cake
By VicentaLakin
It's so soft, so many people like it, and a lot of bakers like to make it. But the cakes that the make-up wants to share today, since they are better than Twisty cakes, they are soft and soft like clouds, and the entrance is ready. And there's no cracking on the face of a cake, and for someone who's looking for a perfect cake, it's definitely for you. It's an old early cake with a hot noodle-water bath。
Recipe Recommendations
- low-gluten flour 90g
- eggs of 6
- corn oil 75g
- milk 60g
- fine sugar 70g
- salt 1g
- sweetening
- baking
- an hour
- simple
Steps for Old breakfast cake
1
PREPARE AN 18CM SQUARE BOARD, PUT OIL PAPER ON IT AND PUT A HARD CARDBOARD BETWEEN THE OIL PAPER AND THE MOLD, WHICH WILL HELP THE CAKE CLIMB
2
Heated corn oil with a little fire for one to two minutes
3
Heated corn oil into the basin, then pre-screened flour
4
Pumping eggs to non-particle-free, pouring milk into two, preventing the liquid from overheating and adding egg yellow
5
It's a fine yellow paste
6
A little sugar is added three times to the egg purifier
7
Scratch a third of the haired protein cream into the yolk paste, flipping up from the bottom and evenning
8
And back to the remaining protein cream
9
It's the same way it's done. It's a fine piece of cake
10
Put the cake in the mould and shake it a few times on the table, pop a bubble, pour a hot water on the grill, put the grill in the preheat of 140 degrees, top floor of the 150-degree oven and bake for about 55-60 minutes
11
The baked cake is taken out and the table is hit twice, with no buttons, tearing out the oil paper。