Ten inches of zebra cake
By VicentaLakin
Recipe Recommendations
- low-gluten flour 180G
- fine sugar 40g
- milk 120g
- corn oil 120g
- cocoa powder 20g
- eggs eight
- lemon juice few drops
- sweetening
- roast
- an hour
- divine level
Steps for Ten inches of zebra cake
1
Prepare two water-free and oil-free basins to separate the eggs from the yolk。
2
Add fine sugar to the yolk。
3
It's even with a manual omelet。
4
I'll pour the milk evenly。
5
Pour it into corn oil and hit it till it's fully absorbed。
6
Low powder weighs。
7
Overscreen。
8
Especially delicate。
9
Don't draw circles, flip to thick, flour-free particles。
10
A few drops of lemonade were inserted into the protein, and no vinegar was used, fish eyebrows were released at a low speed and the protein was added three times, adding a third of the protein。
11
The proteins were added three times, with another third of the fine sugar。
12
The remaining protein is inserted when wet。
13
To dry protein, there's a back-up little triangle。
14
Protein's done。
15
Take a third of the protein and put it in the yolk paste。
16
You can't draw circles by flipping。
17
And put the mixed cake back in the yolk paste。
18
Continue to mix evenly by mixing。
19
Split in two。
20
Cocoa powder weighs heavily。
21
Sifted to a cake paste。
22
Okay。
23
It's just the same。
24
Take two spoons, take the cake and put it in the mold, and fold it in turn。
25
Based on my patience, I've done a rather rough job this time, ha ha, without compromising taste。
26
It's all done. Hit it hard。
27
Draws a bouquet with a toothpick。
28
Put it in the middle and lower of a preheated oven, up and down 135 degrees, and roast it for 55 minutes。
29
Time's up. Take it out right back on the grill and cool it。
30
Take out the modeled map
31
It's finished