Almond cake
By VicentaLakin
Spongecake gives people the feeling that it's more stale, not soft like Twisty Cake, like old cake, and it's delicious. Because it's less time-consuming, it's less time-consuming, it's less time-consuming to clean up the washing gear, but it's just a little bit higher to operate the sponge cake, and it's a little bit more expensive to pass out, and it's a little faster than you can do. Let's see how this delicious and time-saving cake works。
Recipe Recommendations
- eggs of 4
- sugar 75 grams
- low-gluten flour 110 grams
- corn oil 38 grams
- almond slices appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Almond cake
1
Eggs are inserted into a clean pot with no oil or water and sugar。
2
Cake paste from an electro-plug to the point where the egg drops can draw the word “8” and not disappear immediately。
3
It sifts low-banded flour in two parts and tumbles the cake with a tumble and twitch。
4
Adding corn oil will continue to mix evenly and at a fast pace, otherwise it will be easy to melt。
5
Putting a mixed cake into a paper cup, then lightly requiring every cup, shakes out the bubble。
6
Cupcakes are covered with appropriate amounts of almond chips。
7
7. The oven is preheated at 180 degrees, with a fire going up and down, and the oven will be ready for 20 minutes in the middle。Almond cake Make Tips
1. This cake is a full-of-eat sponge cake, so it is relatively demanding to pass out, and it has to be played in time, otherwise the operation in the back is easy to melt and the cake can not go out. Two, the cake-painting technique cannot be circled, it has to be flipped or cut, like when cooking. Three, low-banded flour, not one, one, one, one, one, one, one, one, one, one, one, one, two, one, one. 4. The time and temperature of the oven shall be adjusted to the condition of the oven itself。