low gluten flour
A cheese-flavored version of an ancient morning cake for beginners
Prepare the ingredients pure milk, cheese slices, lemon juice concentrate
8-inch grinder wrapped in tin foil to prevent leakage, I wrapped two layers, later when baking the cake needs water bath method, baking dish with water for later.
The corn oil into the milk pan heating to see a grain, turn off the heat, put in the sifted low gluten flour, stirring as you put it, into a paste, add pure milk and continue to stir, and finally add a whole egg and 5 egg yolks, continue to stir, the egg white to stay out, a moment to spare.
The first time you start beating egg white add 5 drops of lemon juice to go to the fishy taste of the eggs, no then you can add a few drops of white vinegar can also be oh, 80 grams of powdered sugar in three times put into the egg white, stir well.
Add all the powdered sugar, beat it into such a sharp corner on it.
The egg yolks should be sifted once, the taste more delicate, in two add the egg whites and stir well, remember to use the Z rule of stirring oh, then pour into a baking dish with a grinder.
Pour into a baking dish with a grater. Three quarters of the way through, put in the slices of cheese, and then spread the rest of the egg batter all over, shaking the dish 5 times to get rid of any air bubbles.
Preheat the oven at 170 degrees for 10 minutes, then place the water in the baking tray and place the cake mix in the oven at 170 degrees for 50 minutes. Bake at 170 degrees for 50 minutes, and then turn off the heat for the last 10 minutes to see how the cake is turning out.
If you are not sure if the cake is ready, you can insert a toothpick to see if it’s wet. Remember to take it out a few times to town out the steam so the cake doesn’t retract.
I don’t have a knife to cut the cake, so I didn’t cut it beautifully, but it still tastes great! This is just the right amount of sweetness.
One bite and it’s so good it’s a little bit topped No more long queues for Jim Masters!