Cake from the old morning
By VicentaLakin
13 eggs of old-fashioned pastry cake, reduced by half the 8 inches of food, and 6 inches of one quarter of food. I don't usually like to eat cakes, and I always feel like I'm choked, but it's like I'm really too thin to do anything at all, like I can squeeze out the water, but I'm not good at taking pictures of my phone pixels, and it's really easy to do baths, and it's easier than making twilight cakes, and I'm gonna have to do a wave of cakes, and I'm going to write everything carefully, hoping it will help people who want to do it. Because I don't eat too sweet food, it's just sweet, and it's not recommended to lose any more sugar, and if you like sweets, you can add 10-20 grams。
Recipe Recommendations
- low-gluten flour 200 grams
- eggs
- corn oil 130 grams
- white granulated sugar 130 grams
- milk 150 grams
- salt 1 gram
- lemon juice few drops
- sweetening
- roast
- an hour
- simple
Steps for Cake from the old morning
1
The inside of the oven is surrounded by hard paper, and then the surroundings and the bottom are covered with baked oil, which must reach an altitude of about 10 cm. My grill is 34 centimetres * 24 centimetres * 6 centimetres, and if you're 28 centimetres * 28 centimetres * 28 centimetres * 6 centimetres * Remember to pick a hard piece of paper. I'm using a flyer, and I don't have enough support for it, and the cake is a little overstretched。
2
All the materials are pre-empted, since 10 grams of corn starch are used to stabilize the egg clear, given the amount of egg and egg twitching. You can choose not to add 10 grams of corn starch if you have less. I don't have enough milk. 100 grams of milk plus 50 grams of water。
3
The eggs were larger, so it was suggested that an egg be separated from an egg, and my first egg was double yolk, so the first egg was broken in the crack of the yolk separator... (the pellets, bowls, appliances, etc. of the pelvis, must be free of water and oil, while the pelvis of the pelvis could not be glued)。
4
Corn oils heat up a minute in the microwave highs or when the stoves heat up to the point when the oil twirl is in the first place, and if there is a thermometer, the temperature is at 60-70 degrees, be careful not to be too high。
5
When the oil is heating up, the oil is poured into the low powder and mixed into a smoother and thinner paste, bearing in mind that if the temperature is not too high, it becomes a noodle. If the temperature is not controlled well, the oil can be heated in an insulated manner, which will make it easier to control and avoid excessive temperatures。
6
Milk, salt and yolk are mixed。
7
A hand-to-egg device is simple enough to mix milk and yolk into even liquids without having to pass out。
8
The milk egg drops together。
9
Crossings are mixed in a smooth, non-particle-free paste。
10
Because of the high volume of eggs, cookers with a cooker ' s machine and those without cookers ' machines have to choose to use deeper bowling。
11
When the egg is released to the fish eyebrush, it is possible to add lemonade and a third of white sugar。
12
When the egg size expands, it pours into three cents of the white sugar and continues to stir up to the point where the remaining white sugar can be dumped。
13
When an egg purifies to mid-wet bubbles close to dry blisters, but not before dry bubbles, the protein frost has a small bend. When the protein frost is released, the oven is preheated at 150 degrees for 10 minutes, while some hot water is burned。
14
Three-point-one protein frost drops into the yolk pan and tumbles evenly by cutting。
15
All the protein creams will continue to be evenly mixed into smooth cake paste, larger than all of them。
16
The tumbled cakes fell into the oven at about 40 centimetres。
17
When it's done, it shakes the grill a few times, and it shakes the bubble inside。
18
It's pouring hot water into the oven and putting it in the plate. The height of the water overwhelms the disc by about 1-2 cm。
19
My oven's hot, I'm at the bottom of the floor, 150 degrees, and it's 60 minutes, and if your oven's low temperature is suggested, it's 10-20 minutes longer. And because of the high temperature of my oven and the softness of my paper skin, the surface is a bit laced, and everyone sets the temperature and the length of their oven temper。
20
The finished product is really super soft, and the bottom is not wet at all, except for my oven, which is too hot and too soft, which is perfect if your cake collapses. It's usually a lack of protein, or a lack of familiarity。
21
It's a very delicate organization, but my knifeman and my phone pixels are so bad。
22
If you like cake, you've got to do it。Cake from the old morning Make Tips
A LOT OF PEOPLE MAY BE AFRAID OF A WET BUBBLE WHEN THEY'RE HAVING AN IRRIGATED EGG, BUT DON'T BE AFRAID, BECAUSE EVEN IF THEY HAVE A DRY BUBBLY, THE FACE OF THE CAKE IS CRACKING, BUT BE CAREFUL NOT TO OVERWHELM. WITH REGARD TO THE COOKS WHO BAKED WITH A LIVE BOTTOM CAKE MODEL, IT IS IMPORTANT TO PACK MORE THAN THREE LAYERS OF TIN PAPER OUTSIDE THE LIVING BOTTOM MODEL IN ORDER TO AVOID RUNNING CAKES. IT'S BECAUSE THE CAKES SMELL LIKE EGGS BECAUSE THEY'RE NOT COOKED, THEY DON'T SMELL SO BAD, THEY'RE USUALLY BAKED TO THE HOUSE, THEY'RE COLORED, IF THEY'RE COLORED, THEY'RE PRESSED, IF THEY HAVE STRONG SUPPORT, THEY'RE COOKED, AND IF IT'S SANDY, THEY'RE BAKED, AND THEY'D RATHER BE COOKED THAN OVERCOLORED. WITH REGARD TO MIXING, IT IS IMPORTANT TO USE CROSSES OR Z-WORDS, NOT TO DRAW CIRCLES AND NOT TO OVERWRITE THEM, TO OVERBLOWN THEM AND BECOME EGGCAKES, WHICH ARE NOT COOKED. EQUATOR AND YOLK WHEN SEPARATED MUST BE FREE OF WATER AND OIL, BOWLS, INSTRUMENTS AND SO FORTH, AND THERE CAN BE NO BIT OF YOLK IN THE PELVIS。