Eight inches of tea and chili cake
By VicentaLakin
Recipe Recommendations
- sweetening
- roast
- an hour
- ordinary
Steps for Eight inches of tea and chili cake
1
Four yolks with 50 grams of corn oil and 100 grams of yogurt mixed evenly。
2
Low powder with tea powder。
3
Continue to mix to non-particle-free state paste。
4
A few drops of vinegar or lemonade can also be inserted in an oil-free basin。
5
A little bit of a fish eye。
6
Next, we're going to take out proteins, first, with a low-speed, electric-pumper of eggs, and then three times with thin sugars or white sugars, namely: the first step: when a thick bubble is out, a white, leaner hair bubble is out, a second step is out, and a few fine threads are made; when an egg-pumper is lifted, the protein paste is in a state of big bend and the hair ends; and the focus is on: not having high-speed strokes, although saving time, but the protein paste is coarse and unstable, as water, and the cake tissue is soft when mixed cakes are made and baked; and at this point, the oven of my house is starting to warm 180 degrees。
7
One third of the protein cream is added to the yolk paste, and the egg is drawn evenly from the bottom. Don't circle so it doesn't melt。
8
Another third of the protein cream is added to the yolk paste, and the egg is evenly mixed from the bottom. Don't circle so it doesn't melt。
9
Finally, the whole of the yolk paste is poured into the protein paste and the egg is pumped evenly from the bottom to the top, so do not circle。
10
It's in the eight inches of cake. Shake a little bit and let the cake melt。
11
The size of each oven is different in temperature and time。
12
Take it out. Cold cut off. Cut it