Shell Rainbow Cake
1.
Prepare ingredients
2.
Prepare a clean basin, put oil and milk
3.
Stir oil and milk well
4.
Take another oil-free and water-free basin, put 3 eggs, add the sugar in 3 times, and then stir fully
5.
Dispense the egg liquid until the trace of the egg liquid falls into the basin and can’t disappear immediately, just dismiss it.
6.
Sift in low powder and mix evenly
7.
Put a small amount of low-flour egg liquid from the sieve into the low-flour basin, add it to the oil and milk (3), and mix evenly
8.
Then pour step 7 into the large basin (6) and stir together evenly
9.
Take 1/3 of the cake batter from step 8 and sift in the red yeast rice powder
10.
Red yeast powder and cake batter continue to be mixed evenly
11.
Put the cake batter and the red yeast rice batter into the piping bag, and squeeze 1/3 of the cake batter on the 6 shell molds
12.
Squeeze some red yeast rice paste
13.
Finally squeeze the cake batter
14.
Put it in the second layer of the oven and bake at 90 degrees for 10 minutes, then at 110 degrees, and bake for another 5 minutes.
15.
Baked seashell cake.
Tips:
Warm tips for silk scarves: 1. Each oven has different models, and you can adjust it according to your own oven. 2. Only this can make 3 cakes.
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