Six inches of green tea and early cake
By VicentaLakin
I didn't make much of an old-age cake. I only made eight inches earlier. Today, a small green-coloured green tea breakfast cake with a soft, soft, delicate and sweet taste。
Recipe Recommendations
- low-gluten flour 45G
- eggs of 3
- milk 30g
- white sugar 35g
- rapeseed oil 35g
- green tea powder a little
- white vinegar few drops
- salt 1g
- sweet fragrance
- roast
- three-quarters of an hour
- divine level
Steps for Six inches of green tea and early cake
1
Vegetable oil (which is both salad oil and corn oil) is heated from water to 70 degrees。
2
Add sifting low powder mix evenly。
3
Add milk evenly。
4
Add the yolk and evenly。
5
Plumbing of protein into thin bubbles continues to mix。
6
It's the second time I get sugar in a sticky form。
7
Just hit this state。
8
Add 1/2 proteins to the homogeneity of yolk paste。
9
And then I'm going to put a flat piece of cake in the protein。
10
Keep flipping evenly。
11
A suitable amount of green tea powder is prepared to be mixed with milk (e.g. water)。
12
Green tea powder and ointment, evenly mixed in cake paste。
13
Cake paste is finished, light green。
14
Put the cake in the six inches and shake the bubble。
15
Pack it with tin paper。
16
The oven is preheated 10 minutes in advance and warm water is added to the oven, which is put in the mould for 150 degrees and 20 minutes, and then turned 140 degrees and 20 minutes。
17
When you get out of the oven, you're gonna dry the mold。
18
Decline complete。
19
It's good to eat. It's so soft, so soft, so delicate, so sweet。