SpongeBob cake
By VicentaLakin
A lot of people like twirl cakes, but for people who don't often do it, twirl cakes are also often "crazy" and come with me today to make all the twirl cakes, which are cheaper and softer than twirl cakes and less to wash a pot. If you've got these two points, it's easy to keep your family's appetite free for breakfast. In particular, there is now a focus on food safety, and many precious mothers are willing to make healthy food for their babies, starting with cakes with less oil, less sugar and no additives. In the case of new hands, it is recommended that the formula not be changed so easily, that the technique be refined and sugar reduced. Sugar provides not only a sweet taste, but also an egg paste stabilizer. If you want to reduce the sugar and stabilize the egg paste, the eggs do not freeze and are used, the room temperature will do it, and the insulated water will pass out. I've been doing this since I've been down there
- sweetening
- baking
- an hour
- ordinary
Steps for SpongeBob cake
1
All materials ready: 65 grams of shelled eggs, 120 grams of low-banded flour, 80 grams of fine sugar, 30 grams of milk, 30 grams of corn oil, and baked paper cups
2
(b) All four eggs were placed in an oil-free and water-free egg-pumping basin; a large basin was placed under an egg-pumping basin, with hot water of about 60 degrees inside, and insulated water was distributed, keeping the temperature of the egg fluid between 40 and 60 degrees
3
(b) The high-speed discharge of an electro-pumper and the subsequent pouring of all fine sugar into the egg fluids after a rough bubble; the significant increase in egg fluid volume, thickness and light yellow colours, at which point the egg-pumper will be reduced to a medium low speed and the atmospheric bubble in the egg paste; the lifting of an egg-pumper, with 10 seconds of backwardness in the egg fluid, and the conversion of an electric-pumper to a low speed, with a very slow turn of one minute in the egg paste, making the egg paste more delicate and stable
4
Low-banded flour is sifted twice into the egg paste, evenly mixed and sifted twice
5
(b) Full mixing of flour with egg paste, with no dry powder and no granular form, by means of up and down
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(b) Full mixing of corn oil and milk, with no visible oil star size, with a pelvis or razor pouring into the face, evenly mixed up and down, with fine, light cake; the oven begins to preheat 150 degrees
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(b) Pour the cake with a spoon into a baked cup, full of eight cents; lift the cup up a few times on the table, so that its atmospheric bubble is blown out; and place the cup directly on the grill so that it can then be pushed directly into the oven
8
Putting a cup into the middle of a preheated oven with 150 degrees of fire up and down for 30 to 40 minutes; first, depending on the actual situation in the oven, and second, depending on the preferred taste and colour; and, generally, 30 minutes to ensure that the cake is ripe, wet and light; the longer it lasts, the more the colour goes, the more the water in the cake is volatilized and the more the cake tastes dry
9
It is natural and cold when it comes out of the oven, without the need for retorts, which can be decorated with cream, etc., and can be branded with interesting patterns, which can be eaten more directly。SpongeBob cake Make Tips
The cups used for cupcakes are high-temperature baked paper cups, with no one-time water cups, which, while heat-resistant, cannot withstand longer periods of baking than 100 degrees, and have a membrane on the inner wall of the cups, which can release material detrimental to the body. A baked cup with multiple shapes, with roll-sides and no roll-sides, can make the face of the cake more beautiful; select a brand of quality that you like; 2. A cake with seven points can grow to parallel the cup mouth, with butter on it, etc., saves; if you want to eat it directly or make a higher, it can be made up to eight cents, so that it can be roasted as a full arch; 3. A full egg insulation of sea-spong cake can be blown, more stable and less visible, so that the egg can grow at high speed, then stabilize it at low speed, and remove the bubble from it, even if the egg drops down 10 seconds later, with a mix of flour can be said to be “poaching” or unstable; and 4。