Eggcake
By VicentaLakin
Recipe Recommendations
- unsalted butter 5 tablespoons
- essence 1 tsp
- sugar 4 tablespoons
- whole egg 1 piece
- egg yolk one
- condensed milk
- baking powder 1/2 tsp of
- flour
- Anti-stick rapeseed oil appropriate amount
- sweetening
- roast
- an hour
- senior
Steps for Eggcake
1
With a large bowl, five spoons of salt-free butter, one spoon of perfume, four spoons of sugar, one large spoon of milk, and butter in a soft form。
2
Add one full egg and one full egg yolk, then evenly。
3
Puff powder is mixed with low-banded flour, sifted into a mixed paste, sifts the egg beater irregularly, with slow slots, evenly, with spoons or face scratching。
4
Draw a vegetable oil on the mold。
5
Put the pasta in a bag with a stench。
6
Squeeze in every model, not too much, or spill out。
7
SETS 325°F FOR 14-16 MINUTES AND KEEPS THE OVEN LIGHT OPEN。
8
It's baked like this, and it's golden and yellow on the bottom, and then it's dryed out and then it's put in a secret box in case of tide。
9
It doesn't matter if you don't have a simulator, because it's so hot, it's so hot, it's so hot, it's so cold。Eggcake Make Tips
FIRST, IT IS FASTER TO BAKE WITH A METAL DISH WITHOUT ASKING FOR THE BEAUTY AND THE EQUIVALENT OF EACH SIZE; SECOND, IT IS NOT TOO HOT TO MAKE A SILICA EMULSION, AFTER ALL, IT IS NOT METAL, EVEN IF IT IS PACKAGED AT THE TIME OF PURCHASE WITH A MUCH WARMER AND WARMER, USUALLY 325° F OR LESS; AND THIRD, THE SPOONS, SPOONS AND CUPS THAT I USE IN ANY FOOD SUCH AS COOKING, BAKING, ETC., USE INTERNATIONAL UTENSILS, WHICH ARE NOT THE SPOONS AND CUPS THAT WE NORMALLY USE IN OUR HOMES OR RESTAURANTS TO PREPARE AND CONTAIN DRINKS AND FOOD。