Cheese-flowing macaroni cake
By VicentaLakin
Recipe Recommendations
- eggs of 4
- low-gluten flour 80g
- milk 130ml
- corn oil 30ML
- cheese slices 2 tablets
- condensed milk appropriate amount
- chocolate sauce appropriate amount
- sweetening
- roast
- an hour
- senior
Steps for Cheese-flowing macaroni cake
1
Prepare materials and tools to remove four eggs from the fridge。
2
30 ml corn oil and 130 ml milk (a total of 160 ml mixed and emulsed)。
3
Protein yolk separation。
4
The egg yolk spread (no sugar, no sugar in the whole cake body)。
5
The milk oil is poured in and mixed with an egg-beater。
6
Using scales and edges to draw 80 grams of low-banded flour。
7
Smash it in a non-particle form with an eggbeater。
8
A few lemonades (without sugar, with no sugar) are added to the protein fluids using an electric omelet first at high speed and then at low mid-speed。
9
Send as chart。
10
Preheat oven 160 degrees。
11
To mix yolk paste, take one half of the protein in the yolk pan。
12
And pour it into the protein pan, evenly。
13
As the chart。
14
Simulator base pad silica paper。
15
It's half-baked, two cheeses。
16
And then pour the rest of the paste and blow the bubble。
17
Put a tin paper on the middle cake when it's thin。
18
Put it under the pre-heated oven for 43 minutes。
19
Get out of the oven, cut around with a silica knife, take out the cake。
20
Take out and put it on the disk。
21
In fact, the cake was already "floating" at that time, but the daughter said she wanted more, and then she dug a hole and added two spoons of milk。
22
As illustrated。
23
And some chocolate sauce for decoration。
24
It's in the fridge for the night。
25
Microwave heating for breakfast is two minutes。
26
Microwave heating。
27
There's a "blast sauce" when you cut it off, but you can't make a video。
28
The heart of the middle cheese is really great, because the cake body was sugarless, and two spoons of milk and some chocolate sauce were added, but sweet。