Cake
By VicentaLakin
Old and early cakes refer to old, old, traditional, nostalgia. Originating from our province of Taiwan, it tastes sweet, light and soft, with no additions, and smells the scent of abetted loss of weight。
Recipe Recommendations
- low-gluten flour 90g
- eggs of 5
- milk 60g
- white sugar 70g
- rapeseed oil 70g
- salt 1g
- vinegar few drops
- sweet fragrance
- roast
- an hour
- divine level
Steps for Cake
1
Over-sifted flour。
2
Fresh eggs。
3
Vegetableseed oil (sola oil may also) is placed in the pan and heated to 70 degrees。
4
IT'S A SIFTED, LOW-BANDED FLOUR Z。
5
It's pouring in。
6
Smash even。
7
Add egg yellow。
8
The yellow paste is finished。
9
The protein is punched into a thick bubble with one third of the sugar。
10
For the second time, a third of the sugar continues to be strewn。
11
Beating to thin sticky and last time with sugar continues to stir。
12
Make it a big bend。
13
Take a third of the protein cream to the yolk paste。
14
It's just a little bit of a bit of a little bit of a chord。
15
The last time the remaining protein creams were evenly mixed。
16
Plugged cakes into 8 inches of cake living bottom molds (cake molds will need to be packed with tin paper and leakproof) in square moulds with 2 centimetres deep, 45 degrees water temperature, 150 degrees up and down and 60 minutes roast。
17
On top of the surface, coated with tin paper, which is protected by a fire of 140 degrees in 20 minutes (discrepancies in ovens, self-regulation)。
18
The old early cake is fresh。
19
Automatic demodeling, perfect, cake-colored, light。
20
Cut the cake, soft, sweet and delicious。