Corn pasta angel cake
By VicentaLakin
It's a cake to fix the remaining proteins when making cookies. I've changed my taste by changing it to fine corn flour. It's a little extra bake time, and it's a dark, thick skin. The amount of sugar is halved according to your preferences
Recipe Recommendations
- sweetening
- baking
- an hour
- simple
Steps for Corn pasta angel cake
1
Prepare for use
2
Put the protein in the big bowl and shoot out the fish eyebrush with an eggbeater
3
Add salt and turquoise, a little tatter
4
First time sugar
5
Foams become thin, second time sugar
6
Foams thick. Third time sugar
7
Hit to wet hair
8
Scan the corn paste
9
Slice evenly
10
Down to 6 inches
11
Put it in a 190-degree oven, mid-level, about 30 minutes
12
To the surface, to the surface
13
It's coldCorn pasta angel cake Make Tips
It may be because too little sugar is used and it is a little defoaming when mixed with the cornmeal.
After being baked, there is no need to invert and cool it down, nor will it retract.
Adding tartar flour and salt can prevent the cake from becoming milky yellow, but the cornmeal is originally yellow, so it seems that you can not add it
After being baked, there is no need to invert and cool it down, nor will it retract.
Adding tartar flour and salt can prevent the cake from becoming milky yellow, but the cornmeal is originally yellow, so it seems that you can not add it