Meat pine pong pan cake
By VicentaLakin
I've always said that twirl cakes aren't good for non-glitters, because when they're ready, they fall out without the molds, and the twirl cakes are crushed, and the cakes fail or fall, and so on, so if you want to make cakes, I'll recommend that you use the spong version of cake sugar, which I've reduced, and with more egg-splitting, the success rate will be higher, and the spong cakes will have a stronger taste, but they tasted a lot of eggs, because the butter is on them. I've got meat pine inside, and you don't have to
Recipe Recommendations
- eggs
- low-gluten flour 120g
- sugar 30g
- honey 8g
- butter 34g
- milk 56g
- meat floss 30g
- sweetening
- steamed
- three-quarters of an hour
- ordinary
Steps for Meat pine pong pan cake
1
honey 8g butter, 30g milk, 56g in the pot, so that the water melts in reserve。
2
protein+30g white sugar out。
3
Send this soft hook。
4
Five yolk were added in turn, and one was evenly added and one was added until completed。
5
It's a lot easier to split an egg than an entire egg。
6
Pumping the egg is one block, moving a little slowly until the eggs in the pot are in such a delicate state。
7
scan 120g low-banded flour。
8
Scratch it evenly。
9
honey 8g butter, 30g milk, 56g melted bowls with two spoons of full egg paste mixed。
10
And then they're all pouring into the pot and adding the pine, which can be added to it and evenly plattered。
11
The electric cooker preheats like the oven, and the preheats wait until it's warm enough to put a piece of oil paper under the pot and pour the cake as soon as it's ready。
12
It'll be about 45 minutes before you press the cooking button. A toothpick with a wet cake paste is a condensation。Meat pine pong pan cake Make Tips
One, a sponge cake doesn't collapse at all, and as long as the eggs are in place, the hand is in place, not to stir in circles