Old breakfast cake
By VicentaLakin
Old-age cakes are traditional cakes that carry memories, with no extra cream and complex pies to decorate, but only a constant taste, a light smell of eggs, a soft taste that is not too sweet, without any fragrance, and a real early taste. The simplest food, the most ancient, can taste like marshmallows! This cake has a higher success rate than Tsing Fung, as long as the protein gets wet and has a better taste than Tsing Fung and Spongecake
Recipe Recommendations
- milk fragrance
- roast
- half an hour
- ordinary
Steps for Old breakfast cake
1
corn oil 75g, low-banded powder 90g, milk 60g, eggs six, fine sugar 50g。
2
HEATED CORN OIL IN THE POT, SAW A MICROFLOW OF BUBBLES, LEFT THE FIRE, SIFTED LOW-BANDED POWDER INTO CORN OIL, AND Z-TYPED MIXED EVENLY (WITHOUT DRAWING CIRCLES, EASILY STRUNG)。
3
I'll pour the milk evenly。
4
The egg yolk is separated, added to the yolk, and the mix is fine and smooth。
5
The next thing you do, you add three drops of lemonade or white vinegar to the protein, and then you add the fine sugar three times to the protein, and then you give it to the wet hair bubble, that is, the lifting of a concussion in the egg-beater and a light drop that falls。
6
A third of the protein is added to the yolk paste, and the cross is even; the mixed paste is poured back into the remaining protein and the cross is even。
7
Putting a good paste in a ready mold, squirming bubbles。
8
The oven is pre-heated to 140 degrees in advance (specifically adjusted for the temperature of the individual oven) and placed in a hot-watered oven, with a fire of 140 degrees for 60 minutes. If you feel the colour is enough, then you fill it with tin paper to prevent it from getting too dark。
9
PHYSIC Q BULLETS, WITH A DEEP SENSE OF MOUTH AND A RICH TASTE OF EGG MILK。
10
The old smell of the street, the zero, the new ones。
11
It's like eating clouds。Old breakfast cake Make Tips
1. The oil is heated to about 80 degrees and must be immediately poured into low-band powder, so the flour is screened ahead of schedule. 2. This is the amount of eight inches of formula, and it is relatively easy to make five eggs (75 grams of barbed flour, 5 eggs, 60 grams of corn oil, 50 grams of milk and 60 grams of fine sugar) as recommended by the rookies. 3. If you do not like wet tastes, you can also use no water baths, and the taste of roasting is great. 4. The cake does not need to be out of the oven immediately after the bakery and can be placed in a few minutes before being taken out without rebutting, and the cake can be taken out of the mould with oil paper for a while, placed on the net rack, then torn out the oilpaper around it, and then dried cold. 5. It is also the old saying that each oven has a different temper, so the bake time and temperature are adjusted to the actual situation. If it is not certain that the cake is ripe, it can be inserted lightly with bamboo stickers, which is shown when the paste is removed. 6. Water bathing can be done either directly into the water or by cutting it off by a grill, without the need to preheat the dishes. 7. Old early cakes use hot water baths, which require solid emulsions. If there is no solid bottom mould, it is protected by tin paper on the bread outside the living bottom mould. 8. Oil temperature is very important, 70-80 best. High temperatures or low temperatures can cause cakes to shrink and collapse. 9. The face is overcolored, and if it is not covered with tin paper, the face of the cake will be worn and it will not be ripe。