It's all waterless cakes
By VicentaLakin
Recipe Recommendations
- eggs of 3
- low-gluten flour 90g
- milk 30g
- corn oil 30g
- white sugar 60g
- sweetening
- roast
- several hours
- simple
Steps for It's all waterless cakes
1
In the milk, corn oil is mixed with an egg-beater to lactation status。
2
It's called flour, and it's sifted。
3
In a water-free and oil-free basin, three eggs were inserted, 60 grams of sugar were added and the eggs were given out。
4
A few drops of lemon juice are injected, and the egg batterer is used at a medium speed to flatten the eggs and the sugar, and then to pass them at a high speed。
5
Give the whole egg fluid a little resistance, hit the egg and lift the egg fluid down so that the traces do not disappear immediately。
6
The mixture of milk and oil is then added to the distributed egg fluid, while the adjoining is continued with low-speed emitter until the mixture of milk and oil is even with the egg fluid。
7
In two fractions, low-banded flour is added to the sifted flour, and once is added, it is rolled to dry powder particles and next。
8
When the egg paste is evenly mixed, it falls into a 6-inch mold, convulsing several times and removing the bubble。
9
The oven is preheated at 140 degrees and fires for 10 minutes and will be in the lower shelf for about 40 minutes。
10
When the cake is baked, it is quickly released, a few strokes on the table, and the heat comes out of it, and it is quickly retorted on the grill, avoiding the collapse of the cake, until it is completely cooled。
11
Fresh cake, soft and delicious. You can try it。It's all waterless cakes Make Tips
1. The oven is different, with different temperatures and moderate timing. 2. When the whole egg fluid passes, it sits in a hot water basin, which is easy to pass. The flour must be filtered. 4. When flour is added, it must be mixed up and down, so it is not easy to melt. When an egg paste falls into a mold, it falls from a high ground。