Original heart-shaped pancake
Introduction:
"To increase the thickness is actually to divide the sponge cake; to squeeze into small circles is the original round cake; to squeeze into long strips is the finger biscuit. A batter that can vary. I don't want to eat cake or make biscuits. For a certain purpose, just want a thin piece, and borrow the heart-shaped cake for her molding, the rest of the batter, squeezed into a round cake, baked together. Eat the pancakes and keep the pancakes
Production steps:
Step 1: Materials
Step 2: separate the egg white and yolk, and pour 10 grams of sugar into the yolk
Step 3: beat until sugar dissolves and egg yolk turns white
Step 4: add the remaining sugar to the egg white
The fifth step: beat with egg whisk until the foam is fine and glossy, and it will not fall down.
Step 6: add the protein to the egg yolk in batches,
Step 7: mix well
Step 8: sift in the low gluten powder
Step 9: mix well
Step 10: put it into the decoration bag
Step 11: squeeze a thin layer into the heart-shaped cake mold
Step 12: put in the oven, middle layer, heat up and down 170 degrees, bake for 10-15 minutes
Step 13: color the surface and get out of the oven
Step 14: demould and cool
Materials required:
Egg: 1
Fine granulated sugar: 25g
Low gluten powder: 25g
Note: when mixing the egg yolk and protein, you don't need to mix them well to sift in the flour. When mixing batter, do not stir in circles to prevent gluten
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Yuan Wei Xin Xing Bao Bing
Original heart-shaped pancake
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