Small bomb cake
Ingredients: almond powder
Recipe Recommendations
- whole egg 65 grams
- fine sugar 40 grams
- lemon juice 20 grams
- orange juice 20 grams
- milk 20 grams
- low powder 60 grams
- baking powder 1/2 tsp of
- almond powder 15 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Small bomb cake
1
Heat unsalted cream directly over low heat until melted and slightly boiled, let cool and set aside
2
65 grams of whole eggs, 40 grams of fine sugar, 20 grams of lemon juice, orange juice, and milk are mixed
3
the uniformly stirred
4
Add the cream from Practice 1
5
Continue to stir into a uniform liquid
6
Sift all powders and add them to the liquid in Practice 3
7
Beat in irregular squares to form a uniform batter
8
Cover the batter with plastic wrap and place it in the refrigerator to relax for 1 hour
9
Use a small spoon to scoop the batter into the mold until 8 minutes full, and sprinkle with nuts on the surface.
10
After preheating the oven, coat it at 180 degrees for 20 to 25 minutes (depending on your own oven, I used it for more than 20 minutes)