Old breakfast cake
By VicentaLakin
Having two pieces of cake for breakfast was my childhood dream, reading stories like "365 Night Story, Green Story" was often attracted to the food inside, and perhaps food was scarce and monolithic when I was a child, and eating cookies and cookies was one of the happiest things. So when Western fairy tales are depicted in the palaces and tables of princesses and princes, and the images that are formed in the minds remain undispersed for a long time, perhaps from that time on, breadcake has become my baking enlightenment and dream. Cake is today's star. The ancient version of the term "Taiwan" comes from Taiwan. It's a term used by the Tonan people to describe the old. Premature means making food with simple fabrics and simple practices, in other words, making food with the simplest or even the oldest methods, the taste of which is called the "old taste." This resonates with the taste of the original juice that is now being promoted, especially since it is not easy to highlight food characteristics in a simple way at a time when additives are on the road. And what a family bakes is actually making healthy food with this healthy idea and method。
Recipe Recommendations
- sweetening
- baking
- an hour
- ordinary
Steps for Old breakfast cake
1
All the materials are ready: cakes need low-strength flour; corn oil can be replaced with soybeans oil, salad oil without visible odor; milk can be replaced with other liquids, such as water, juice, etc., but the aroma and meaning of old-age cakes are lost, so milk is recommended; sugar can be replaced with white sugar, salt can stabilize the protein paste, and sweetness can be stained with sweets
2
To heat corn oil first, with the smallest firepower, with the most visible thermometer, up to 80-100 degrees, with some ripples when the oil begins to roll up without a thermometer looking at the bottom of the pot, and when it becomes faster, the temperature is close to 100 degrees, leaving the fire; never wait for smoke, at least 300 degrees at that time; when the oil heats up, the low-stamp flour is sifted; the hot oil is all flat on the flour and can see the oil “spoiled up” bubbles; the egg-painter is quickly mixed into a paste; and the powder and the hot oil is left unscathed
3
Flour needs to be further refined and to do two things while waiting for pasta to cool: first, to separate the egg from the egg, and first, to clear the egg into an oil-free, water-free bowl
4
Scrubbing, folding and folding baking paper at the internal size of the 8-inch square cake mould, which is about 3 centimeters above the mould; and tin paper in the 1-2 layer of bread outside the sculptor, which must be properly wrapped and prepared with a bigger dish capable of running water at 1-2 centimeters
5
When the face is cold, the milk is poured into the face and evenly mixed in an irregular direction
6
(b) To pour the whole yolk into the paste, to break the yolk with a hand-beater, and to mix the yolk with the paste in an irregular direction
7
From the beginning, the face is pussy, and after integration it is a very fine and smooth yolk paste; the egg batter is raised, it hangs in the net, but it is smooth and fast, and it continues to fall down. This step goes on, because many of the old and early formulations are different, and at this point the face is different, and some of them have more pasta and less milk, so the yolk paste is very rare and can flow down like thick porridge
8
Starting with preheating ovens, 140 degrees of fire and 160 degrees of fire; then producing proteins, first using an electric ovulator to shoot out a bubble at a medium speed, the egg purifier is not moving, pouring into a third of the fine sugar and continuing to have a medium stroke; the fine sugar is distributed in three stages, respectively, when a thick bubble is punched out, a fine white hair bubble is punched and a fine hair bubble with a tattoo
9
(a) A one-minute stroke after the third drop of sugar, followed by a low-speed beating, which was felt to have some resistance to the egg, and when the protein paste appears to be clearly tattooed, lightly and light, it is lifted at the point of the egg-beater, the protein is a wet bubble in the form of a big curved hook and the protein is terminated
10
Taking a third of the protein into the yolk paste and mixing it in an irregular direction with a manual omelet
11
I'll put the mixed paste back in the protein pan
12
Scratch up and down, or even cut, so don't clutter, so as to prevent the bubbles from going out; fine and radiant cakes will do well
13
(a) Pumping the cake into an eight-inch square cake mould with pre-painted baked paper, with a few small shakes of the frame to level the surface; cold water is injected into the oven outside at an altitude of about 2 centimetres
14
(a) The mid-floor of the preheated oven, 140 degrees of fire, 160 degrees of fire, 75 minutes; the temperature and time may be adjusted to the actual situation in the oven, or the temperature may be high or low, and the oven door may not be opened midway to prevent the heat from coming out and the cake from falling
15
Look at the cake drumming in about 30 minutes. It's full of food
16
(b) Baking paper on the hanger when it comes out of the oven, and then tearing it down light after cooling and cutting it up for consumption
17
Cut, full, very soft and constant
18
The internal organization is also very delicate and wet
19
This is the other one, which is made of rough paper, and this is made of smooth oil paper, and by comparison, it turns out that the rise of the cake is not so much related to paper as to the time and temperature of the roast and the degree of coordination with the oven。
20
Old, early cake, soft and delicate。Old breakfast cake Make Tips
1. There is no need to rebut an old early cake when it comes out of the oven, but simply carry it with a baking paper and transfer it to a dryer; the bag is kept to keep it wet and soft. 1. The timing and temperature of the roast are adjusted by the thinness of the oven and paste。