Ingredients: 200g flour, 60g cream and sugar, 2 eggs and 3 apples.
Exercise:
First, mix the cream and sugar and stir.
2. Add the egg liquid into the prepared materials in stages and stir evenly.
Third, mix the flour and stir it evenly to make a thick batter.
4. Peel and slice the apple, add a little cream and stir fry, and add a little sugar.
5. Put oil paper in the pie mold, first pour some batter, then spread a layer of apples, then pour a layer of paste, and then spread a layer of apples.
6. Preheat the oven for 200 degrees 10 minute.
7. Put the cake embryo in a 200-degree oven for 20-30 minutes (the temperature standard of each oven is different, try it yourself).
Cake:
material
1. Low gluten flour: 120g.
2. Sugar: 45g
3. Tata powder: 2g
4. Powdered powder: 2g
5. Cooking oil: 75ml
6. Fresh milk: 90 ml
7. Four eggs.
working methods
1. First, add 2 grams of PODA powder to the flour and mix well.
2. Stir the oil and milk into a milkshake.
3. Pour the flour that has been stirred into foam powder into the oil-milk mixture and stir slowly. Don't use too much force to avoid gluten in flour, just stir until it is wet.
4. Separate the egg white from the yolk.
5. Add half the sugar to the egg yolk and stir well, then pour it into the batter just now. At this time, you can stir it hard
6. Beat the egg whites until rough. Add Tatar powder (not necessary) and the remaining half of sugar (if you beat the sugar manually, you should beat it three times) until the chicken tail is beaten. Beating protein is the most critical process.
7. Put one third of protein into the batter and stir clockwise.
8. Pour the batter into the remaining two-thirds of the egg whites and stir up and down evenly. Don't play for too long to avoid defoaming.
9. Pour the cake paste into the mold and gently shake off the bubbles. Before that, preheat the oven.
10. Turn the fire up and down for 6 minutes, then add tin foil to prevent the cake surface from burning, then turn off the fire 15 minutes, and then turn on the fire 15 minutes, and it's OK.