When baking cakes, the dough is heated to make the flour paste, which absorbs more moisture, making the finished product softer and more palatable.The taste of the cake is very thick, not as soft as the sponge cake, and lighter than the sponge cake.The amount of eggs is excessive, and the butter is used to heat the dough, making the cake unusually fragrant, which is why there is really no need to add cream, fruit, etc., very suitable for empty taste, as long as you use an egg yolk, you can achieve the elegant presentation of this cake!

WHAT YOU NEED

Ingredients

70 grams of butter
85 grams of low-fat flour
Four eggs.
Protein four
One whole egg.
70 grams of fine sugar
70 grams of milk
Drops of white vinegar

How TO MADE Golden cake from Chiba

Steps 1 to 4

1. Boil the milk.

2. An ornamental egg yolk in a bag of flowers

3. Add the butter to the pan and cook over low heat until boiling.

4. Turn off the fire and add the low-fat flour.

Steps 5 to 8

5. Add hot milk and stir.

6. 1 whole egg 3 egg yolks mixed together

7. Add to the dough several times to make sure the mixture is even each time.

8. It is mixed into a smooth, particle-free egg yolk dough.

Steps 9 to 12

9. Preheat the oven to 180 degrees

10. Protein with white vinegar, added sugar three times, and sent to a state of erect little pointed corners.

11. Take some of the protein and mix it with the dough.

12. Finally, cut into a uniformly shiny cake paste.

Steps 13 to 16

13. Pouring into the grill

14. Decorate a thousand pages, an egg yolk is placed in a flower bag, the flower bag is cut into a small 3-4MM mouth, press the parallel lines from left to right 45 degrees with a chopstick, the parallel lines are vertical, draw a line from left to right

15. "Put in a preheated oven at 180 degrees, medium layer, bake for about 25 minutes, ideally cooled to 10 degrees after coloring."

16. "Dry slightly until warm, cover the surface with another oil cloth, remove the oil cloth from the bottom, then flip back, face the pattern upwards, let cool and cut the piece."

17. It tastes better when it's refrigerated.

Handy cooking tips

　　You don't have to make the protein to be very hard, as long as you can pull out a small, short, small rectangle.The process is faster, so it requires the low-fat flour to be prepared in advance, all the materials must be prepared in advance, the whole process should be completed quickly and thoroughly.It's actually easy to draw, when I bake, there's a little crack in the pattern, but when I cool it down a little bit, it's completely invisible.5 such hot noodles, the taste is in the middle of the noodles and the sponge, the sponge is soft and soft, quite good to eat, highly recommended!