Angel cake
By VicentaLakin
This angel cake is used to make the rest of the yolk cookies, and it's used to its best, and it's not wasted at all. Because the ingredients are programmed according to the amount of protein used, it's in a very bad mood and is afraid of failure. I can't wait to taste the cake once it's out. It's so resilient, it's so refreshing, it's so delicious, it's so sweet! The cake shows that although it looks normal, there's nothing special about it, but it's white and beautiful, like a little angel living in a cake
Recipe Recommendations
Steps for Angel cake
1
Hit the protein into a clean, oil-free, water-free bowl。
2
A small amount of salt and two drops of vinegar were added, an egg-beating device quickly hit the fish eye and added a third of the white sugar, which continued to pass out。
3
The remaining two-thirds of the sugars were added in fractions until the protein was down。
4
Floursides weigh over the screen。
5
Split the flour slowly into the protein and mix it evenly. And when mixed, mix up and down, and do not clutter, lest the bands rise。
6
It's a mixed cake paste。
7
Into the mold, shock twice. It's a shock。
8
All the materials were made of a small, small cake (figure 7, figure 8). In order to get better off, I'll put the mold on a corn oil。
9
Preheat ovens, put in molds, 180 degrees, lower floors, top-fire, 55 minutes. The little mold will be baked in 30 minutes. The temperature of the oven should be adjusted to the temper of the oven itself. My oven is weak. It's longer than the others。
10
The baked cake out, the rebutt, the demo. You can eat when you're cold。Angel cake Make Tips
1. The baking time should not be manual and should be adjusted appropriately according to the temper of your own oven.
2. The egg white of this angel cake is left over from making egg yolk biscuits. A small part was used when making carrot scrambled eggs in the morning, and the rest was used to make this angel cake (one big and one small). The flour is added based on your own experience. If you want to make this cake, don't pour it all into it when adding the flour. You should add it little by little until the cake paste is stirred into a sticky state. Because the water absorption of flour is also different, the amount of flour can be increased or decreased appropriately.
3. This time it is made in the original flavor. You can also add an appropriate amount of black sesame seeds, red beans, etc. according to your taste, so that the taste will be richer.
2. The egg white of this angel cake is left over from making egg yolk biscuits. A small part was used when making carrot scrambled eggs in the morning, and the rest was used to make this angel cake (one big and one small). The flour is added based on your own experience. If you want to make this cake, don't pour it all into it when adding the flour. You should add it little by little until the cake paste is stirred into a sticky state. Because the water absorption of flour is also different, the amount of flour can be increased or decreased appropriately.
3. This time it is made in the original flavor. You can also add an appropriate amount of black sesame seeds, red beans, etc. according to your taste, so that the taste will be richer.