#柏翠大赛#quick Hand Cinnamon Apple Cake
by Food·Color
Favorite
Difficulty
Easy
Time
1h
Serving
2
This is the most solid one in the Apple Cake series in recent days. Although it looks like apple branches, it looks like a lot of fruits. But it uses the largest amount of powder, six inches 100 grams, and it tastes the most realistic one.
I fancy it only because it seems to be able to solve a lot of apples. Although the amount of flour used is more than before, an 8-inch cake can handle eight apples at a time, while a six-inch cake can kill 4 apples. However, objections to Apple were soon discovered. Because the biggest advantage of this recipe, and the most puzzling part, is that it gives the weight of the apples, which is the net weight of the pulp-"eight apples (peeled and cut) are about 450 grams". Take an apple at hand, basically it is about 200 grams, as long as two apples can roughly meet the eight-inch amount. How small should the eight apples be, or how cruel should they be peeled and cored to get 450 grams of pulp? Not to be a number-theoretic hero, but only to weight, pick out an apple weighing more than 260 grams to make a six-inch cake. Peel the core, and cut out exactly 230 grams of diced apples, which is half of the 8-inch amount. Imagine a quarter the size of this apple. Such an apple is really a small apple.
I replaced the butter with corn oil, and it would melt anyway. I don’t have a special interest in butter, so it’s just easy. I don’t understand why I have to mix apple and oil first, but I still do it honestly. With reduced sugar, you don’t need to be too sweet to eat by yourself. The eggs and flour are a bit dry after being mixed, but apples are rich in moisture, so you don't need to worry too much.
The apple batter looks like the apple is bigger than the batter. Once baked, the plot is immediately reversed. Although the apples are still stubborn, the swelling batter wraps and supports the apples well, and it is immediately distinguished from the previous apple cakes with more fruit and less powder. . . .
The taste is solid, yet equally delicious. "
I fancy it only because it seems to be able to solve a lot of apples. Although the amount of flour used is more than before, an 8-inch cake can handle eight apples at a time, while a six-inch cake can kill 4 apples. However, objections to Apple were soon discovered. Because the biggest advantage of this recipe, and the most puzzling part, is that it gives the weight of the apples, which is the net weight of the pulp-"eight apples (peeled and cut) are about 450 grams". Take an apple at hand, basically it is about 200 grams, as long as two apples can roughly meet the eight-inch amount. How small should the eight apples be, or how cruel should they be peeled and cored to get 450 grams of pulp? Not to be a number-theoretic hero, but only to weight, pick out an apple weighing more than 260 grams to make a six-inch cake. Peel the core, and cut out exactly 230 grams of diced apples, which is half of the 8-inch amount. Imagine a quarter the size of this apple. Such an apple is really a small apple.
I replaced the butter with corn oil, and it would melt anyway. I don’t have a special interest in butter, so it’s just easy. I don’t understand why I have to mix apple and oil first, but I still do it honestly. With reduced sugar, you don’t need to be too sweet to eat by yourself. The eggs and flour are a bit dry after being mixed, but apples are rich in moisture, so you don't need to worry too much.
The apple batter looks like the apple is bigger than the batter. Once baked, the plot is immediately reversed. Although the apples are still stubborn, the swelling batter wraps and supports the apples well, and it is immediately distinguished from the previous apple cakes with more fruit and less powder. . . .
The taste is solid, yet equally delicious. "
