Crispy egg white cake
Step 1 . Two egg whites, 50 grams of butter, 50 grams of low-gluten flour, and 50 grams of sugar.
Step 2 . Mix sugar and softened butter in hot water, and stir evenly with an egg beater (butter does not need to be whipped). Add the protein in two or three times, and use the egg beater to stir it evenly until it has a flowing paste.
Step 3 . Sieve the low-gluten flour, pour it into the protein paste in the previous step, and use the egg beater to stir it evenly without caking.
Step 4 . Pour the mixed batter into the food bag with decorative tape or corner cutting, and extrude the strips and dots on the baking pan covered with oil paper. Pay attention to leave a certain distance between them.
Step 5 . Put the baking pan into the preheated oven, bake it at 180 degrees for about 15 minutes, color the surface and take it out immediately, and then cool it to eat.
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
