Just because the family likes to eat cakes without cream, so they change the pattern to watch them all wipe out the food, tired and happy to enjoy the fun of baking
By dating with food
Corn oil 50 g
Water 50 g
Caster sugar (egg yolk) 25 g
Low gluten flour 80 g
4 eggs
White vinegar a few drops
Caster sugar (egg white) 53 g
Cocoa powder 5 g
Matcha powder 5 g
Hot water to taste
1: Cocoa powder and matcha powder are packed in two small bowls, pour in the right amount of hot water and mix well, set aside
2: Mix water and corn oil, caster sugar and stir well
3: Add sifted low gluten flour and stir until there are no particles
4: Then add the egg yolks and mix well and set aside
5. This is the state of mixing well
6, egg whites and white sugar, white vinegar, with an electric whisk to send to a dry state, that is, lift the egg beater has an upright sharp corner
7: Divide the yolk paste from bottom to top and stir well, then pour it back into the remaining meringue basin and stir well into cake paste in the same way
8: Put a small part of the mixed cake paste into the cocoa paste, mix well, and the matcha part is also operated
9, so that there are three kinds of batter, first pour the original cake paste into the mold, then pour the cocoa flavor, and then pour all the matcha flavor
10: Pour out the remaining batter and shake twice
11: Put in the preheated oven, heat at 120 degrees, heat at 150 degrees, bake for 45 minutes
12, a little cracking is normal, but also quite perfect, very soft
13, the time is up, take out the shock twice and then invert the buckle and bake the net, wait for the cool mold
14, cut into practical pieces, look is not very soft feeling
15. Appreciation of finished products
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