Original heart-shaped pancake

Original heart-shaped pancake

Introduction:

"To increase the thickness is actually to divide the sponge cake; to squeeze into small circles is the original round cake; to squeeze into long strips is the finger biscuit. A batter that can vary. I don't want to eat cake or make biscuits. For a certain purpose, just want a thin piece, and borrow the heart-shaped cake for her molding, the rest of the batter, squeezed into a round cake, baked together. Eat the pancakes and keep the pancakes

Production steps:

Step 1: Materials

Step 2: separate the egg white and yolk, and pour 10 grams of sugar into the yolk

Step 3: beat until sugar dissolves and egg yolk turns white

Step 4: add the remaining sugar to the egg white

The fifth step: beat with egg whisk until the foam is fine and glossy, and it will not fall down.

Step 6: add the protein to the egg yolk in batches,

Step 7: mix well

Step 8: sift in the low gluten powder

Step 9: mix well

Step 10: put it into the decoration bag

Step 11: squeeze a thin layer into the heart-shaped cake mold

Step 12: put in the oven, middle layer, heat up and down 170 degrees, bake for 10-15 minutes

Step 13: color the surface and get out of the oven

Step 14: demould and cool

Materials required:

Egg: 1

Fine granulated sugar: 25g

Low gluten powder: 25g

Note: when mixing the egg yolk and protein, you don't need to mix them well to sift in the flour. When mixing batter, do not stir in circles to prevent gluten

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet