Red twilight cake

By VicentaLakin

Red twilight cake
Cake: By definition, the egg is the basic material, the pastry food, which is a truly high-quality food. Because of the origin of the cake, it is growing faster, the most visible species in the Western Point category and the mainstream of Western Point products for combinations. The origin of the cake can be pushed far into the old days of the West, when eggs were hard to eat, and only the royal aristocrats could taste them, which was more of a court food, and only the opportunity to share them at the court table. After several years of development, these royal aristocratic bouquets have developed along with folk husbandry and, at a time when the eggs are rich, have entered the commons and spread throughout the country。

Recipe Recommendations

  • eggs of 5
  • low powder 95 grams
  • corn oil 50 grams
  • milk 50 grams
  • white sugar 10 grams
  • red rice flour 7 grams
  • vinegar few drops

Steps for Red twilight cake

  • Make Red twilight cake step 0
    1
    Milk, corn oil mixed evenly, low powder, red flour sifted and milk mixed to non-particle-free pasta。
  • Make Red twilight cake step 1
    2
    A few drops of vinegar were added to the protein section
  • Make Red twilight cake step 2
    3
    Put sugar in it twice
  • Make Red twilight cake step 3
    4
    The protein parts are added to the yolk paste twice, evenly mixed from the bottom up, and do not circle, so as not to cause bubbles
  • Make Red twilight cake step 4
    5
    Finally, the yolk paste was added to the protein paste and evened up from the bottom
  • Make Red twilight cake step 5
    6
    Scratch the cake into an eight-inch bottom mold, shake it gently, bathing, 150 degrees for 50 minutes。
  • Make Red twilight cake step 6
    7
    Cold cut off, finished map。
  • Make Red twilight cake step 7
    8
    Cut, delicious
  • Make Red twilight cake step 8
    9
    A man's weight。
  • Make Red twilight cake step 9
    10
    Eat
  • Red twilight cake Make Tips

    One, the sugar comes in on a population-like basis, and I don't like too sweet, so I put in 10 grams of sugar. 2 The brand size of the oven varies from one home to another, and the temperature and timing are different. Three, don't let the protein cut over the head, over the head, not the cake, the pasta. 4: When yolk paste is mixed with protein paste, do not circle in order to cause ablution and affect taste. Five, the cake needs gloves, the cold cuts are off。