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How to make Explosicum concave cake?
Concave cake, which originated in Japan, is a semi-cooked egg cake. It has been popular in China in recent two years and is expensive.

This Explosicum cake is not difficult, the material is simple, and it takes a short time. I made one myself at home, cut it open, and saw the golden pulp burst, which was very strange!

primary

roast

sweet taste

Half an hour

condiments

3 egg yolks

Two kinds of protein.

32 grams of low gluten flour

40 grams of honey

condiments

Sugar 15g

Salt 1 g

Lemon juice right amount

Steps of honey Explosicum concave cake

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1. Auxiliary oiled paper in the cake mold.

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2. Add lemon juice and salt to the protein, and add white sugar several times to dry and foam.

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3. Add egg yolk and honey at one time.

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Uniform transmission

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5. Pour out 1/3 egg paste and put it in the refrigerator for later use.

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6. Sift the remaining egg paste into the low-gluten flour.

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7. Mix evenly

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8. Pour the batter into the mold and scrape it near the edge with a scraper.

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9. Pour the frozen egg paste in the middle, and don't shake the mold.

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10. Put it in a preheated oven and lower the fire 170 degrees 13 minutes.

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1 1. Bake until the surface is soft but not sticky. Gently shake or pat the middle of the cake and take it out.

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12. Put it on the drying net with the mold and naturally cool it until the surface of the cake slowly sinks, and then tear off the oil.

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13. Finished product drawing

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14. Finished product drawing

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15. Finished product drawing