Caramel apple flip cake
By VicentaLakin
Recipe Recommendations
- Apple flesh 400g
- low-gluten flour 65g
- eggs of 5
- sugar 165g
- corn oil 40ml
- lemon juice few drops
- sweet fragrance
- roast
- several hours
- senior
Steps for Caramel apple flip cake
1
Take an eight-inch cake mold, coat it with thin oil, sift it with powder, and take off the extra powder。
2
apple cuttin, put it in the pot, add 100 g sugar, and light fire makes soup juice。
3
take out 35ml apple juice。
4
Apple sugar continues to boil to sticky, amber-colored。
5
Cake molds with caramel apples on the bottom。
6
The eggs drop a few drops of lemon juice and the electric omelet is added to 15 grams of sugar when the bubble is high。
7
It continues to hit small bubbles with 15 grams of sugar。
8
The remaining 15 grams of sugar were placed when the eggbeater was sent to indicate that the protein paste was dripping。
9
Protein continues to eject to hard hair bubbles, and is sufficient when the egg-beater has a small angle。
10
Twenty grams of sugar is added to the yolk, melted with a manual omelet, and 35 milligrams of apple juice continue to be even。
11
40 ml of corn oil is added to the yolk paste, which is rapidly bludgeoned to full absorption。
12
LOW-BANDED POWDER IS SIFTED TO THE YOLK PASTE, EVENLY MIXED WITH AN EGG-CUTTING Z FONT。
13
One third of the protein paste is added to the yolk paste and evenly slashed with a razor。
14
And then back to the protein paste, and quickly cut evenly。
15
And then you pour the mixed cake into the mold, and it's a little higher, and it's a bubble。
16
The oven is 130 degrees preheated for five minutes and baked for 25 minutes. Go to 155 minutes and continue to bake for 25 minutes for a total of 50 minutes。
17
When it's baked, it's out, it's emptied, it's cold。
18
It's coming out