Mami-san
By VicentaLakin
Used to work out cakes in large rectangular dishes, baked cakes cut open on one side, and it tasted like food. Without a buyer's mold, the ovens were baked with cake rolls, but it ended up with a stupid way of putting oil on the grills and making a large bowl of oil, so that the cake could be held up, and the cake would not spill, even though it had been tried. This time I used some of the rice noodles, and they didn't taste so special, they smelled cake in the past, but rice's nutrients couldn't run away。
Recipe Recommendations
- eggs of 8
- white sugar 112 grams
- millet flour 50 grams
- low powder 86 grams
- corn oil 80 grams
- water 80 grams
- white vinegar few drops of
- salt 2 grams
- sweetening
- roast
- an hour
- simple
Steps for Mami-san
1
Main food
2
First, separate the protein from the yolk
3
Combining oil and water with yolk, 25 grams of sugar and salt
4
Scan flour and millet
5
It's a yellow paste
6
When the protein comes out of the bubble, the vinegar and a third of the sugar
7
When it's very delicate, put a second sugar on it
8
I'll put the rest of the sugar in the clear line
9
I'll be right there with my little tip
10
Pick out some of the protein cream and mix it in the yolk pan
11
Put it back in the protein cream
12
It's mainly a flip. Auxiliary slinging is a cake paste
13
It's better to stand up on the board than on the grill
14
I'm going to dump the cake in the oven
15
Put it in the middle of the oven
16
The 150 degrees baked for 30 minutes and 170 degrees 20 minutes out of the oven, looking at what it looked like, was so much more oily that it did not spill out。Mami-san Make Tips
Make sure to use a larger basin.