Nutritious breakfast | Sponge cake practice, soft taste, sweet cake!
rice cooker version - sponge cake
Ingredients
Eggs 180g Soft flour 120g Corn oil 30g Warm water 45g Water pot 8g
Accessories
White sugar 95g
practice:
Put the corn oil in a small bowl
Then add warm water
Stir until fully mixed with egg beater and set aside
Add eggs, sugar, leeches to the clean stainless steel bowl
Put the mixing bowl into a hot water isolator at about 40 degrees
It is delicate and fluffy, and the texture is naturally smooth
Sift in low-gluten flour
Then pour the oil you just mixed in
Mix evenly
Then pour it inside the rice cooker liner
Close the lid and select the cake for 50 minutes
After the work is done, open the lid and pour it out to allow it to cool.
Tips:
Otter is a kind of corn syrup, if not, use honey instead!
Have you learned it? Remember to give me a thumbs up message.