SpongeBob
By VicentaLakin
Red dates are rich in proteins, fats, organic acids, vitamins, calcium and iron, and often eat large dates that increase human immunity, provide gas and blood, and provide a healthy spleen. Make a nutritious, delicious sponge cake with a red date, cut it in small pieces, make a little cream and make it simple
Recipe Recommendations
- Red date paste 85 grams
- corn oil 30 ml
- low powder 120 grams
- salt 2 grams
- eggs of 4
- brown sugar 90 grams
- rum 3 to 4 drops
- light cream 100 grams
- sugar 10 grams
- sweetening
- baking
- an hour
- senior
Steps for SpongeBob
1
Go to the red date hot water and soak up and boil until the date is soft。
2
And so the date and water pour into the food machine, and it becomes mud。
3
Take 85 grams of dates and add corn oil and salt to the mix。
4
The eggs are filled with oil-free and water-free containers, with red sugar and 3-4 drops of rum, which are used to blow up rough bubbles at a low speed with electric punchers and then at high speed。
5
When you pull your head up, the egg does not drop。
6
Low-banded flour and salt have been sifted twice, spread over the egg paste surface in sub-scatters, with a rubber razor, so as not to circle and avoid bubbles。
7
Take a small amount of paste and add it to the date mud, so that it can be smoothed quickly。
8
And the clay of the dates fell into the omelet, and it was plattered。
9
Down into the 18x18cm square model, light shocks drain the bubble。
10
The oven is preheated at 180 degrees and can be baked up and down in the middle for 25 minutes. "In the course of the baking, the top colour is covered with tin paper."
11
Cake cranberry。
12
Light cream with fine sugar hit up to 70% mid-term, and in a bag of bouquets, it's just a cake。SpongeBob Make Tips
1. To make a good whole egg sponge cake, first, when mixing the flour, the egg mixture must be beaten to the right consistency. The egg mixture must be stable enough to support the weight to prevent deflation.
2. The flour can be sifted into the egg batter in batches, sifting a thin layer each time. With the exception of the last addition, which must be mixed thoroughly, do not mix vigorously for the rest; simply mix until no dry flour is visible. However, the last addition must be folded in evenly.