Vanilla chili cake (8 inches)

Recipe Recommendations

• eggs 5 to 6
• low powder 90g
• corn oil 70g
• milk 80g
• powdered sugar 60g
• Vanilla clip appropriate amount
• white vinegar few drops

• sweetening
• roast
• an hour
• ordinary

Steps for Vanilla chili cake (8 inches)

1

1. Separation of protein and yolk

2

The containers for the protein are free of oil and water and are absolutely clean, and the protein cannot be mixed with a little yolk。

3

2. Take an appropriate amount of vanilla and put it in the milk, heat it slightly, remove the shell of the vanilla clip, and cool the milk。

4

Three, add oil and sugar to the yolk

5

Then join the ready vanilla milk

6

And then you added the sifted powder

7

It's laced with a tangled hand

8

Let's get the protein out of here. Let's get the protein into the fish eye

9

Go on to thin bubbles, add a third of the sugar powder, then wet hair bubbles, and the rest of the sugar powder

10

Then you hit the protein to dry hair。

11

One third of the protein is added to the yolk paste, and it's smoothed with a tangled hand

12

It's back into the protein and continues to be fully modulated with the tangled technique。

13

Pour the blended cake fluid into the mold, shake it a few times, shake the gas, and preheat the oven, preheat it and put the cake fluid in the lower part of the oven and bake it for 65 minutes. If the colour is too deep in the middle, it can be covered with tin paper, otherwise the oven door should not be opened as much as possible。

14

Take it out when it's baked and rebut it until it's cooled off。

Vanilla chili cake (8 inches) Make Tips

Recipe Categories

• baking Recipes