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Ancient Cakes (2 6-inch Round Molds)
by Happy and happy
Favorite
Difficulty
Easy
Time
1h 30m
Serving
2
Cakes are sweet and soft. Everyone loves them. I like them. Many of my friends also like cakes. Sometimes I go out to play together, I will make some cakes and take them out to share. The types of cakes I often make are mostly chiffon or sponge cakes, and I have shared many related recipes. A few days ago, a friend sent me a message and asked me if there are any recipes for "old cakes".
The ancient taste refers to the ancient taste. It is a word used to describe the old taste. It can also be understood as "the taste of nostalgia." Because the chemical food industry was not developed in the early days, the cooking was relatively simple, and the hand-made food was mainly used. Well expected, it is often mentioned by current diners.
As for ancient flavor cakes, I looked through some related recipes. The method is not difficult. Compared with ordinary chiffon cakes, there are two steps of "hot noodle" and "water bath", and the amount of flour is relatively small because of baking. Adding a water bath during the baking process increases the humidity in the oven. The baked cakes are more moist and fluffy. The taste is better than the directly baked chiffon cakes. People who have eaten them say that the cakes made by this recipe are more moist and fluffy. good to eat.
It turns out that the "Japanese cotton cake" I made before is actually an ancient cake, but the name is different. This time I made 2 6-inch round ancient cakes with 6 eggs. The detailed production process wants Understand, just look down!
The ancient taste refers to the ancient taste. It is a word used to describe the old taste. It can also be understood as "the taste of nostalgia." Because the chemical food industry was not developed in the early days, the cooking was relatively simple, and the hand-made food was mainly used. Well expected, it is often mentioned by current diners.
As for ancient flavor cakes, I looked through some related recipes. The method is not difficult. Compared with ordinary chiffon cakes, there are two steps of "hot noodle" and "water bath", and the amount of flour is relatively small because of baking. Adding a water bath during the baking process increases the humidity in the oven. The baked cakes are more moist and fluffy. The taste is better than the directly baked chiffon cakes. People who have eaten them say that the cakes made by this recipe are more moist and fluffy. good to eat.
It turns out that the "Japanese cotton cake" I made before is actually an ancient cake, but the name is different. This time I made 2 6-inch round ancient cakes with 6 eggs. The detailed production process wants Understand, just look down!
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