It's an original chili cake
By VicentaLakin
It's been a long time since we've been making twilight cakes, and we have to change our food. Both bread and cake are always the best at home, and if we have time or don't go outside and get our own food, well, it's my happiness, my happiness, my joy, my health, my health, my love...
Recipe Recommendations
- low powder 100g
- eggs of 4
- edible oil 35g
- white sugar 40g
- milk 95g
- lemon juice appropriate amount
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for It's an original chili cake
1
Prepare the material.
2
The yolk and the egg are in two basins.
3
The edible oil and milk are pouring into the egg yolk container, so the eye can't see the oil.
4
Low powder sift into yolk.
5
It's even, it's so hard to see the powder, it's done.
6
Add a few drops of lemon juice to the protein. Add a third of sugar.
7
Add a second sugar to a big fish eyebrush with an electric omelet.
8
Add a third sugar when the protein goes wet.
9
Keep mixing to dry hair bubbles -- lifting the egg-hitter, bringing up a straight, sharp little triangle.
10
The oven is preheated at 150 degrees and preheats with some of the protein cream added to the yolk paste.
11
And then you pour all the mixed yolks into the rest of the protein cream, and you mix the proteins, the yolks, quickly.
12
Smash the cake in the mold.
13
Put the mold in the lower middle of the oven for 50 minutes. In 50 minutes, stick the bamboo in the middle of the cake, and if it doesn't have wet cake crumbs on it, it'll be roasted and then continue.
14
Bread up the twilight cake.
15
When the cake comes out of the oven, it's fast rewinding in the oven to keep it cool.
16
Once the cake is cold and defilm, the slices can be eaten。