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Service > Cup cream cake production methods

  • Cup cream cake production methods

    Ingredients: 5 eggs, whipping cream 50ML, vegetable oil 50ML, water 20ML, sugar 85G, 90G low-gluten flour
    Practice:
    1 egg yolk separated from egg white, egg yolk plus 25G sugar, whipping cream, water and vegetable oil and mix well.
    2. Sift flour, stir well.
    3, add a few drops of lemon juice to pass the protein, three times to join the rest of the sugar. Beat until 7 distribute it.
    4, first take third protein poured into the egg yolk paste, stir well and pour back protein paste, stir well.
    5, packed into a paper cup, seven full can. 160 degree oven about 30 minutes.

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