A tea twilight cake
By VicentaLakin
Recipe Recommendations
- low-gluten flour 75g
- milk 40g
- corn oil 40g
- eggs of 5
- sugar 60g
- matcha powder 10 grams
- white vinegar appropriate amount
Steps for A tea twilight cake
1
Protein yolk is separated into an oil-free and water-free basin。
2
Egg yolk with corn oil and milk。
3
Smuggle even to emulsion。
4
Scavengered flour and tea powder。
5
The font is evened back and forth to dry powder。
6
Egg purr with sugar。
7
Send it to the egg-beater to raise the tiny tipping point。
8
A third of the protein cream is taken to the paste, which is evenly mixed from top to bottom。
9
Continue to add a third of the protein cream, evenly mixed。
10
The cake fell into the rest of the protein cream and continued to be evenly mixed。
11
The face fell into the mold and a few strokes hit the bubble。
12
The oven is preheated at 160 degrees and baked for 40 to 45 minutes。
13
After a minor shock from the oven, the buttons were poured cold and completely cooled before distillation。
14
The finished product。
15
The finished product。
16
The finished product。
17
The finished product。