Cake
By VicentaLakin
Red early cakes, soft like sponges, soft and sweet. What's an old breakfast cake for? It doesn't collapse, it's soft and sweet, it's very soft. Sharing a zero-failure curriculum, teaching you how to make delicious early cakes at home, easy to learn。
Recipe Recommendations
- egg yolk of 9
- low powder 120 grams
- corn oil 90 grams
- milk 90 grams
- egg white of 9
- white granulated sugar 90 grams
- lemon juice few drops
- sweet fragrance
- roast
- an hour
- simple
Steps for Cake
1
The finished chart。
2
Production methods: 90 grams of corn oil in the pot, 75/80 degrees of heat, oil pouring into sift powder, evenly mixed。
3
Add 90 grams of milk, evenly mixed。
4
NINE YOLKS, EVENLY MIXED WITH Z。
5
Nine eggnolls, with a few drops of lemon juice, 90 grams of white sugar, can be added three times, or one time, with low-speed sugar melt, high-speed proteins, high-intensity hooks, no passovers, baked cakes。
6
Three cents of the protein is added to the yolk paste, evenly mixed up and down. The yolk paste drops into the remaining proteins, evenly up and down, and is not suitable for too long and easy to melt. The mould is covered with oil-skinned paper, pouring into the cake, shaking a few times and blowing bubbles。
7
The oven is pre-heated, bathed and baked, the container is filled with a proper amount of clean water, and the fire is 150 minutes dry. Temperature for reference only。
8
Boiled out, stunned a few times, blasted the heat, set some temperature and cut the pieces。
9
It's soft, it's sweet。
10
The finished chart。