Chinese Food
Carrot shaped sponge cake
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My husband said yesterday that he would like to eat sponge cake. So he made it today. By the way, make some lovely little cakes for the baby. There's no sugar in the house. I used sugar powder instead.
Cooking ingredients
Cooking Steps
Step1:Use the materials for standby.
Step2:Beat the eggs in a mixing bowl. Add in the sugar powder. Beat medium speed. This is sponge cake. It's for the whole egg
Step3:Whisk the egg liquid until the lines are not easy to disappear. Sift in the low powder.
Step4:Use silica gel shovel to stir evenly. Add corn oil to stir evenly. Do not draw circles to stir.
Step5:Mount the mounting bag. In order to fit into the mold, this step can be omitted.
Step6:Squeeze into the carrot cake mold. It's full. Put it in the oven. The oven is 170 degrees preheated. Bake for 15 minutes.
Step7:The rest of the cake paste to make cupcakes. Nine points full. Place in a 170 degree preheated oven. Bake for 20 minutes. This is Changdi oven
Step8:The little cake in the beautiful oven.
Step9:Cupcakes. They look beautiful when they rise.
Step10:It's easy to demould when it's cool.
Step11:Isn't it lovely?.
Step12:The cupcakes are a little heavy colored.
Step13:The interior is very good.
Step14:Delicious.
Cooking tips:The original fondant is 120g. And it doesn't use oil. I'm afraid it's too sweet. So the sugar is changed into 100g. Add 30g oil. It tastes slightly sweet. It's just right. There are skills in making delicious dishes.
