It's an original chili cake
By VicentaLakin
It's also seen in a grocer's house, but I forgot to collect it, so I can't trace it
Recipe Recommendations
- low-gluten flour 85g
- eggs of 5
- milk 40ml
- edible oil 40ml
- baking powder 2g
- sugar 60g
- sweetening
- baking
- an hour
- ordinary
Steps for It's an original chili cake
1
Egg cleanness and yolk are separated. There can't be any leftovers。
2
The yolk is fresh。
3
Pair the yolk evenly。
4
add 15 g sugar evenly。
5
And add milk evenly。
6
Add edible oil to mix evenly。
7
Hold still, prepare to sift into flour。
8
Add powder and filter。
9
After sifting the flour, as the process of sifting the flour is mixed into a certain air, it can be used to jab the egger directly up and down, avoiding too much mixing of the flour。
10
Mixed to no flour particles, static。
11
hit a little bubble, add 15 g sugar。
12
slightly. add a second 15 g sugar。
13
the protein is more creamed and added to the third 15 g sugar。
14
The protein is done。
15
A third of the proteins were evenly mixed in the yellow paste before it was added. One third is added in order to make the yolk paste thinner, to facilitate subsequent mixing of protein, to reduce time and to prevent bubbles。
16
The rest of the protein goes in, evenly mixed。
17
I think it's an eight inch, because every six inch of my mold is left to make cupcakes. I have the mini oven, 100°C, 60 minutes, 120°C color in the last few minutes. A cupcake of 160 degrees and 20 minutes。