Minicake
By VicentaLakin
Sometimes it's late for breakfast, then it's late for breakfast, but I can't eat until after 10:00, so I'll bring this to the office. If I'm hungry, I can have some water and no longer be hungry
Recipe Recommendations
- eggs of 4
- low-gluten flour 50g
- corn starch 5g
- white sugar 35g
- lemon juice 3g
- sweet fragrance
- roast
- three-quarters of an hour
- ordinary
Steps for Minicake
1
Milk and oil are added to the bowl to mix emulsion into yogurt。
2
Low-banded flour and maize starch were mixed early in the sifting into the bowl。
3
That's the dry paste after the mix。
4
The yolk adds to the paste and continues to mix。
5
It's a smooth-flowing face to use。
6
The egg is removed with a small amount of salt and 3 grams of lemon sugar。
7
The protein cream began to be distributed at high speed to eight, and then continued at low speed to make the cream thinly smooth into a small tip。
8
One third of the spoon's protein cream is added to the yolk paste with a razor tumbled in one direction and down。
9
And then you pour it into the protein cream, and you mix it with the same hand, and it's smooth and smooth。
10
The cake is in the bag。
11
Squeeze into the mould with 8 full points and send into a preheated oven 135 degrees in advance。
12
Three minutes after roasting, three minutes after the fire。
13
The mini-cakes are baked, and they're out cold。
14
Then you put it in a bottle and you go to work and you're never hungry again。Minicake Make Tips
The temperature of the oven is not necessarily determined by the temper of the oven itself。