Meat pine cake
By VicentaLakin
The meat pine bean cake is a classic cake style, one of the best-selling cakes in the early cake store. Soft cakes with soothing pine, sour salad sauce, a perfect mix, and no sweetness, delicious. It's actually a cake with salad sauce on it and pine. It's usually sticky on the side of the cake, but it's easy to fall off the table, so I'm just symbolically making it like that, and the rest of the cakes don't have sticky pine。
Recipe Recommendations
- eggs of 3
- low-gluten flour 50g
- milk 36g
- corn oil 35g
- fine sugar 35g
- meat floss appropriate amount
- salad dressing appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Meat pine cake
1
Milk and corn oil are evenly mixed, milked, usually for about a minute。
2
sift the flour in and draw the word "z" out of the dry powder。
3
Pour one yolk first, mix it and then pour the other two。
4
Continue to mix evenly, and the good yolk paste can flow down through the omelet。
5
The eggs are scoring sugar three times, hitting the lumber cream。
6
Take a third of the distributed protein cream into the yolk paste, flip it up from the bottom and evenly。
7
And then back to the remaining protein cream, flipping in the same way。
8
Smash it with fine, radiant cake and put it in a bouquet。
9
It was squeezed into a grill with tarpaulins or oilpapers, and six circles were squeezed and the surface leveled with spoons。
10
IT HAS BEEN PREHEATED TO 170 DEGREES IN ADVANCE, AND IN THE LOWER OF THE K40C OVEN AT 150 DEGREES OF FIRE, IT HAS BEEN BAKED FOR ABOUT 17 MINUTES (DEPENDING ON THE TEMPER OF THE OVEN)。
11
When the cake comes out of the oven, the tarpaulin is torn out, it is torn on the grill, then flipped, slashed in the middle, put salad sauce on it, and the meat pine is to come together。