If it weren't for participating in the menu exchange event, I would be embarrassed to post this. Hehe, it's really a bit unsightly, even though the taste is not bad ~
SOS Emergency Help: Why are my cakes all torn?~ Is the temperature too high? Didn't you beat the eggs properly? Is there too much oil in the mold? Or something else ~
I am eager to see the answers from the master baking expert, and I am very grateful ~
cake
Recipe Recommendations
- low-gluten flour 110 grams
- eggs 110 grams
- vegetable oil 20 grams
- white granulated sugar 75 grams
- baking powder 2 grams
- sesame appropriate amount
- milk fragrance
- baking
- three-quarters of an hour
- ordinary
Steps for cake
1
110 grams of low-gluten flour; 110 grams of shelled eggs; 20 grams of vegetable oil; 75 grams of white sugar; 2 grams of baking powder; and some sesame seeds.
2
Pour the whole egg into a bowl to insulate the water.
3
Add white sugar and beat until full.
4
Mix the low-gluten flour and baking powder and sieve into the beaten egg mixture.
5
Pour in the vegetable oil and stir well on low speed.
6
Brush a layer of oil into the mold.
7
Pour batter into mold and sprinkle sesame seeds on top.
8
180 degrees, 20 minutes, on and off the fire, middle level.