Apple sauce practice reference: https://www.xiachufang.com/recipe/100602780/17 cm heightened hollow mold upper and lower layers 180 degrees 35 minutes
Make apple preserves first. Cut the apple into 5mm small pieces, pour it into the pot with white sugar and lemon juice, and cook until the water is ready for juice. Put it aside and let it cool.
Prepare the material and sieve the low powder. Preheat the oven up and down 190.
Mix corn oil, applesauce and lemon juice evenly, sift into low powder, draw “Z” shape and mix until no dry powder. Add egg yolk and mix well.
Good egg yolk paste
Peptone sugar hits hard foaming. (I don't know if this counts, anyway, I hit it like this...╮(╯▽╰)╭)
Before mixing the egg yolk paste protein cream, you can evenly pack the prepared apple preserves with a low layer of powder. (The material of the water content is wrapped in flour, which can be dispersed around because of the viscosity of the powder, and will not sink to the bottom.)
After the cake paste is mixed, add the low-powder apple preserves and mix twice.
Pour the cake paste into the mold, scrape the surface, and shake the large part of the bubble with the hand.
Place in the lower layer of the preheated oven and adjust the temperature to 180. 35 minutes.
The shock mode is released and the air is cooled. (Forgot to take a photo...)
I think that the apple candied is less... or it’s that I’m getting bigger... (. ́< ̀.)
Qingjing の apple hurricane cake no contrast no harm _ ( ́ཀ`' ∠) _ baby's good rough...
Baking Xiaobai, everyone learns to grow together ───O(≧∇≦)O────♪