Tiger skin almond cake

Tiger skin almond cake

Introduction:

Production steps:

Step 1: 1. Warm the eggs, sift the flour, and melt the butter.

Step 2: sit on the hot water in the egg basin, pour the eggs into the larger basin, and pour all the sugar.

Step 3: use the egg beater until the egg paste dropped by the egg beater will not disappear immediately. Draw clear lines on the egg paste in the basin (about 15 minutes).

Step 4: pour low gluten flour in three times, turn it carefully from the bottom to the top with a rubber scraper, mix evenly, and do not stir in circles.

Step 5: put vegetable oil and almonds into the egg paste. Continue to stir well.

Step 6: spread oil paper on the baking pan, pour all the egg paste into it and smooth it, shake it with force, and shake out the air bubble inside.

Step 7: make a paste with cocoa powder and corn starch, pour it into the flower mounting bag, cut the mouth of the flower mounting bag, and draw several horizontal lines on the baking tray.

Step 8: use chopsticks up and down evenly and quickly to form tiger skin pattern.

Step 9: put in the middle of the oven, heat 180 degrees, 15 to 20 minutes.

Materials required:

Eggs: 300g (about 6)

Low gluten flour: 200g

Cocoa powder: 8g

Corn starch: 3 G

Almonds: 30g

Vegetable oil or butter: 40g

Sugar: 120g

Note: do not bake too long. Otherwise, it will make the cake taste dry, and the nuts can be purchased according to your hobby.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet