Old style square cake
By PierreZieme
Ingredients: low-gluten flour
Recipe Recommendations
- low-gluten flour 200 grams
- eggs of 6
- white sugar 150 grams
- salad oil 50 grams
- almond slices appropriate amount
- sweetening
- roast
- an hour
- simple
Steps for Old style square cake
1
Prepare materials-spare
2
Sift low flour--set aside; preheat oven at 180 degrees--set aside
3
Add nearly half of the pot of hot water to the boiling pot-spare (not boiling water, hot water refers to water that is slightly hotter than warm water)
4
Add the eggs and sugar to the basin, and then sit the basin on the saucepan. --- (The basin I use is transparent glass. Don't get me wrong that I poured eggs and sugar into hot water)
5
Using an egg beater, stir the egg mixture. (I use the first gear of the egg beater-because the gear is too high, it can easily produce a lot of bubbles)
6
After a little stirring, it will become sticky, and then stir--
7
Stir until the egg liquid turns a little white, and when stirring, you can see the stirring patterns.
8
Divide 3 or 4 times, add the low powder, and use a rubber spatula to stir evenly from the bottom up (never stir with an egg beater)
9
Pour in the salad oil and stir well
10
Lay oil paper on the baking sheet, pour all the stirred cake paste into the baking sheet, pick it up and shake it on the ground a few times to make the surface of the cake paste even and shake out the large bubbles inside. Sprinkle some almond slices on the surface (if you don't have them, don't use them)
11
Place it in the oven and sit at 180 degrees for 18 minutes
12
When baking for 10 minutes, turn on the oven and turn the mold in a circle-so that the color will be more evenly colored.
13
After 180 degrees for 18 minutes, insert it with a toothpick and see. If there is no cake liquid on the toothpick, it is baked; if there is cake liquid, it must be baked again--(The molds used by everyone are of different sizes and thicknesses, so the baking time is different)
14
If it is not cooked, cover the surface with aluminum paper. Bake at 150 degrees for 10-30 minutes without preheating. (The mold I used is a 20#20cm shape, which is a little small, but the inside is relatively raw)
15
Take out the cake, peel off the oil paper, cut it into appropriate sizes, and it is OK.
16
Loading, OK---