Orion Panda Pie
1.
Prepare all kinds of materials, and preheat the oven at the same time, and heat up and down at 165 degrees for 10 minutes.
2.
Mix lemon juice with corn oil, beat until white emulsified state, set aside for later use.
3.
Add the whole egg with fine sugar, and pour it into a clean egg-beating bowl until the color is whitish, the volume expands about 3 times, the pattern is obvious, and the dripping marks will not disappear when the egg-beater is lifted.
4.
Sift in the low-gluten flour, gently stir from the bottom until there is no dry powder, and then pour into the second step mixture twice, and mix well.
5.
Take a little cake batter, add cocoa powder and mix well.
6.
Put the cocoa-colored cake batter into a piping bag with a small opening, squeeze a little cake batter on the eyes and other parts of the WK9319 golden eight-link cake mold of Xuechu, put it into the preheated oven, and bake at 165 degrees for 3-5 minutes. .
7.
Take out the mold and squeeze the remaining raw color cake batter into the mold.
8.
Put the mold back into the middle of the oven, heat up and down at 165 degrees, and bake for 10-12 minutes. The specific time should be adjusted according to the actual oven temperature of different ovens.
9.
Take out the baked cake and put it on the drying net to cool. The finished product can be eaten directly, or you can add your favorite jam stuffing, and just squeeze it in with a piercing nozzle.
10.
It can be demoulded directly by undercut.
Tips:
After cooling, the small cakes are sealed in a fresh-keeping bag and can be stored at room temperature for about three days, or five days if refrigerated. But my kids usually eat up in two days.
