Caramel cake
By VicentaLakin
Last time I made a birthday cake, I had some caramel left, and I was afraid I'd wasted a caramel cake。
Recipe Recommendations
- butter 60g
- white sugar 40g
- eggs the 2
- low-gluten flour 90g
- walnut kernel 10g
- caramel 20g
- milk fragrance
- roast
- an hour
- ordinary
Steps for Caramel cake
1
Melted butter and sugar are fully mixed。
2
Dispersed whole egg fluids are mixed into butter and refilled。
3
Put the trimmed snuff in the box。
4
The butter paste is tanned with low-strength flour and powdered with powder, which is fully mixed into a sticky paste。
5
It's nice to add walnuts up and down in the paste, and finally caramel up and down a few times. Cake shovels are made into a slightly lower and slightly higher shape, and bubbles are released after vibration。
6
The cake is put in a preheated oven and fires 170°C for 45 minutes, cooled and disemboweled。