Six-inch cake
By VicentaLakin
Six inches of cake is intact, it's unfailing, it's loose, it's sweet。
Recipe Recommendations
- flour 35g
- eggs of 3
- white enamel 35g
- water 30g
- edible oil 30g
- corn starch 5g
- white vinegar few drops
- sweetening
- roast
- three-quarters of an hour
- divine level
Steps for Six-inch cake
1
Feed oil and water into the basin。
2
Smash even。
3
It's like mixing low powder with corn starch。
4
筛入至油水之中Smash even。
5
Three more yolks。
6
Smuggle evenly。
7
One-time sugar in the protein basin。
8
A few drops of vinegar were added to the delicate sticky form。
9
Just do it。
10
Take a second and drop it in the yolk paste。
11
And then the yolk paste is evenly mixed in the protein cream。
12
The cake paste is finished。
13
In a six-inch cake mold, a bubble was blown out。
14
The oven is preheated for 5 to 10 minutes, placed in the lower middle floor and baked at 120 degrees and below 130 degrees for 45 minutes。
15
Take out the cake。
16
The cake was removed from the mold, which was very complete, undeflated, loosely organized and sweetly sweet。