Self-saving cake
By VicentaLakin
Since the beginning of the steam cake (since the formulation), there has been little more baked cake, and the steam cake is nutritious, and the tastes are soft and soft, and the taste is sweet, both for breakfast cake and for table snacks。
Recipe Recommendations
- rice flour 120g
- medium-gluten flour 40g
- milk appropriate amount
- corn oil 40g
- eggs of 4
- white sugar
- white vinegar few drops
- sweetening
- steamed
- an hour
- senior
Steps for Self-saving cake
1
First, the egg protein is separated from the yolk in two oil-free basins。
2
the yolk is evenly mixed with 10 g of white sugar, and then milk (forgots) and corn oil。
3
Add rice flour and flour (mixed first) and then sift into yolk paste。
4
The yellow paste is finished。
5
pumping of proteins to thick bubbles with 20 g white sugar continues to spread。
6
20 g white sugar added for the second time to the thin bubble and continues to pass。
7
finally, 20 g of white sugar was added to the thick end, while several drops of white vinegar continued to spread。
8
The protein cream is finished。
9
One third of the protein cream is mixed into the yolk paste。
10
For the second time, one third of the protein cream is evenly mixed with yolk paste。
11
And pour the cake into the mixer。
12
The mixer (this barrel has depth) is evenly mixed。
13
The cake paste is finished。
14
It's a big deal。
15
The water in the pan is burned and the moulds of the rembrane are evaporated in the pan for 45 minutes and can be opened five minutes after the ceasefire。
16
Steamed cakes are spread over the hanger。
17
The finished steam cakes are so soft that today there's only so much rice powder, so it's a temporary formula, and it works and tastes well.
18
The cut is four pieces, the steam cake tastes good, the taste is sweet。
19
Cut small pieces, nutrient-rich, enter。Self-saving cake Make Tips
sorry to forget to overstate the milk today, about 150 to 160g。