Please read it here! ! ! This recipe is very easy to make, it is a pot of delicious and delicious dessert. * The cream written in the picture is our butter. Just read the text I wrote. * The original operation is easy, you need to add foaming powder, look down a bit, there is no way to write without baking powder, please pay attention to see 喽. * There is always a pro-say that I didn't roast until time. I was really speechless. The boss saw the tin foil on the right color. I have been constantly updating and updating this recipe. I really taught it. Cover tin foil! ! ! Cover tin foil! ! ! * It is normal to bake out with a little moist, because the apple water is inside, it is not unripe, the taste is tougher, it will not feel wet, and it is easier to cut neatly after refrigerating. * Regarding the mold, what kind of mold is OK, the baking tray is also OK, 8 inch 6 inch, the big model is made shorter, the small mold is higher, it is recommended to use the small mold to make it a little taller, no matter the bottom and the bottom, it is recommended. To pad the oil paper! *** Some friends don't want to use baking powder. Here is a simple explanation about the method of splitting the eggs without powdering: 1: Let the butter melt and mix with milk, salt and vanilla. If there is oil and water separation, the bottom insulation will stir. It is. 2: The sugar is added to the protein 3 times to send it to the hard (full hair), and the egg yolk is added to the protein one by one. 3: Sift in low powder until the egg paste is evenly mixed and mix! 4: Mix a portion of the egg paste with the milk butter solution (you can use the hand to draw irregular or Z-shaped evenly, do not scratch), and then mix well with the remaining protein egg yolk. A layer of apple is poured into the mold. * ** If the apple is cut and oxidized in advance, it will not affect the taste and taste. My experience here is to pre-peel, after the paste is done, use the planer knife to face the paste, and cut it down directly into the paste. It is fast and thin, and the paste is basically immersed in the excess apple slices. The amount is enough, the whole mix well, so that each piece of apple is full of paste, the whole into the mold, flatten it. Pictures are shared from the web.
The palate is soft and tough and does not feel fat.
1 Mold water with butter and a small amount of powder other than the amount of square, shake off the excess floating powder to help release the mold. 2 Eggs and sugar are quickly beaten to blister and white.
3 Add the melted butter and mix well, then add the milk, salt and vanilla powder or the right amount of vanilla extract. 4 Sift in low powder and baking powder and mix well until no agglomeration.
5 Wash and peel the apple into a uniform slice, and cut into the batter, so that each piece is evenly covered. 6 Spread the battered apple evenly into the baking tray or mold and smooth the surface.
7 Put in a 200-degree preheated oven and bake until golden on the surface for 35-40 minutes. It tastes like a layer of apple with the taste of Caska sauce, and it looks delicious.
Cut the apple slices a little and try to be even.