A cup of paper and a little cake
By VicentaLakin
I made an experiment today with this little cake, using brandy instead of rum, which is made of sugar cane, which is fermented in a way similar to that made of grape fermented brandy, so it's supposed to do the same with cognac and changing the taste of cake, while the cake formula has been adjusted to make milk or water the same or more than oil, and the cake skin is a little wet for long periods of time, it's oil-based today, and milk is just 10 grams, and I think the wetness will change. And the result is that the cake, which is so fine, so soft, so flexible, so good, so unexpected。
Recipe Recommendations
- sweetening
- baking
- an hour
- simple
Steps for A cup of paper and a little cake
1
I'm using Zhang Yu Jin for brandy
2
Three proteins in an oil-free basin
3
Hit the fish eye with an eggbeater and drop a few drops of vinegar
4
Until you mention a small pointy, dry-haired bubble in an egg-beating pot
5
Three yolks and a full egg, with milk, corn oil, a spoonful of brandy, and a low-speed poacher
6
Scan the flour for 10 seconds
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It's fine
8
Pick a third of the protein frost and double it in the yolk pan
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And into the protein basin
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It's evenly mixed
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With a little spoon or a bag of bouquets in a paper cup. I've got eight cents, but I've got seven cents
12
The oven is preheated and placed in the middle and lower floors, with 170 degrees and 40 minutes。
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It'll be full in 20 minutes。
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When it comes out
15
Look inside it's very delicate and flexible