Mulberry shell cake
By MeggieWalker
Ingredients: low-gluten flour
Recipe Recommendations
- low-gluten flour 50G
- butter 50G
- eggs one
- baking powder 1.5G
- Mulberry appropriate amount
- white sugar 50G
- sweetening
- roast
- several hours
- simple
Steps for Mulberry shell cake
1
Raw materials are ready for use.
2
Beat the eggs and add sugar.
3
Stir well.
4
Only take the yellow skin of the lemon, and do not scrape it into the white fascia to avoid bitterness. Add lemon zest
5
Sieve in low-gluten flour and baking powder.
6
Stir well.
7
Heat the butter over water and melt.
8
Add melted butter.
9
Stir well until the batter becomes sticky.
10
Soak the mulberry in salt water for ten minutes (washing, sterilizing). Dry the mulberry tree and cut it into small pieces.
11
Put into the egg batter.
12
Stir well, cover with plastic wrap, and place in the refrigerator for 1 hour.
13
Coat the mold with a thin layer of softened butter and sieve with flour.
14
Squeeze the batter into the mold and fill it 8 or 9 minutes.
15
Preheat the oven at 180 ° C and bake for about 13-15 minutes.
16
After roasting, cool and demoulding.