afternoon tea recipes
VicentaLakin
This is a cake with a relatively high water content, which is mainly made of noodles, using flour paste to increase water content. High-water and flour-rich flour is burned to death, and cakes are softer. And it's baking with a bath, and the cake is softer. The method of bathing is to bake the cake mold in the water and require that it not leak. There are also those who advocate water bathing with tin paper, but I think it's easy to pour water, so if your mold is live or there are holes, it's good to put it on the grill, and then there's a bowl of water under it. Talk about yolk paste. The temperature of oil is best around 90°C, the higher the temperature, the more the flour gets, the higher the temperature of the flour, the higher the amount of liquid in the regular formula, and the amount of liquid that can't be mixed up, although a lot of liquids have been added, the face has a clear creep, and the cake has to be sifted. In this formulation, 60 grams of milk is relatively small, and if no liquid is added, the yolk paste is too dense, so it is slowly added to 80 grams. The temperature of your oil, the water intake of your pasta may be different from me, the amount of milk you need, depending on the state。
