Six inches and a twilight cake
By VicentaLakin
Recipe Recommendations
- eggs of 4
- milk 30 grams
- corn oil 46 grams
- low-gluten flour 62 grams
- white granulated sugar 50 grams
- lemon juice few drops
- sweetening
- roast
- an hour
- senior
Steps for Six inches and a twilight cake
1
The yolk is separated from the protein。
2
When the yolk is dispersed with eggs, with milk and corn oil, it is evenly mixed with eggs so that there is no oil in the yolk; full milking can help the cake to climb up in the oven。
3
We've been sifting low-banded flour on several occasions。
4
smuggle "z" with eggs, not spin round, so the flour will get cramped。
5
The mixed yolk paste, after lifting the egg, is in a slow flow form。
6
One third of white sugar is added to the fish eye bubble when the protein drops。
7
Add a third of white sugar when soap bubbles appear。
8
1/3 of the remaining white sugar is added when the texture appears。
9
It is a hard hair bubble when it comes to a small tip of the egg from an electric egg-beater。
10
Add a third of the protein cream to the yolk pan。
11
It's a very smooth mix。
12
Put the mixed cake in the protein cream bowl。
13
It's still tumbled evenly。
14
The 6-inch thirties-plus-thirty-twixt cake mold was poured into and the atmosphere was blown out and the above-fired preheat oven was set at 140°C。
15
Put the mold in the oven and bake it out for 60 minutes。
16
It's easy to get rid of the molds。
17
The finished chart。