A cup of tea and cupcake
By VicentaLakin
It's an all-embracing cup of tea cake, which tastes like it's more positive, with fresh, ordinary eggs and a proper amount of tea powder that you like. Use of tools: Dieter Kaiser, eggmaker
Recipe Recommendations
- eggs of 2
- white granulated sugar 50 grams
- low-gluten flour 65 grams
- milk 30 grams
- corn oil 15 grams
- matcha powder 3 grams
- almond slices 5 grams
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for A cup of tea and cupcake
1
Food ready
2
Milk and corn oil are mixed and fully emulsed。
3
Sifted into tea powdered with no particles。
4
A third of the white sugar is added to the water-free and oil-free containers at constant temperature。
5
I used the egg beater to start the whole egg, I used the 16-line egg beater of Kei's diet, and I measured the time with my cell phone seconds, which began to get thick in about one minute and 29 seconds, but there was still a bubble in the atmosphere, a second time with white sugar, which continued to stir。
6
After about a minute, when the whole egg fluid slowly becomes thinner, lifting the egg-beater to line slowly drops, the third time the white sugar continues to stir。
7
Finally, the egg beater, which is covered with egg fluid, will not drop quickly, and the paint will not disappear quickly, the whole egg will be ready for about 4 minutes and 44 seconds, and I'm using the eighth。
8
Speeding up to the second stage continues for a dozen seconds, making the whole egg fluid that was passed more subtle。
9
Sifted low-banded flour three times. I'm going to drop the 16-line eggbeater and paint a mixture of flour, which works well, and then rewinds from the bottom, if necessary, and the mix is quick and delicate。
10
I also hit four constant eggs with a turbine mixer, which took about three minutes and 31 seconds, which was pretty fast, nearly a minute faster than the 16-line single。
11
Pour the previously mixed tea mixture and draw one word and one word。
12
It's nice to have a nice mix of pasta。
13
Filled in a bouquet, squeezed into a glass of paper with accelerants, preheated oven 165 degrees, 23 minutes。
14
This square is the amount of a six-gauge plate, or six cupcakes. The taste of tea is lighter, and if you like, you can put more。A cup of tea and cupcake Make Tips
How do you feel about the rate of 4 minutes and 44 seconds for the first room temperature of less than 30 degrees, and 3 minutes and 31 seconds for the second egg of the 16th line, with no water for heating? There's only one shot on the 16th, but I think it's faster and more stable than the average egg-beater's double-head, and the ninth set can be adjusted to different options! I used a few dozen balls of eggbeaters when I was first baked, and then I went up to one and two hundred, and now to Kay's diet, the sound could really be reduced from noise to comfort。