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For either baking novices or seasoned pros, a dump cake is a no-brainer. To prepare 1, you simply dump the components into a bowl and beat them, then pour the batter into a pan and bake it. We learned about [http://ameblo.jp/kidneyslime87/entry-11579076967.html division] by searching the Internet. Although a dump cake is easy to make, it is just as very good as a more fancy cake. Possibly that is why dump cakes, like pound cakes, have been well-liked for hundreds of years. The secret to the cake is in appropriately beating the components, so adhere to these suggestions. Let the butter soften and take the eggs out of the fridge to warm a bit. For an airy batter, beat the softened butter and sugar truly well till the creamed mixture looks pale and wispy. Beat in the eggs and vanilla till all the streaks are gone. Any curdling you may well see will disappear as you beat. Turn off the mixer occasionally and scrape the batter at the sides of the bowl into the path of the beaters so everything gets completely mixed. Switch to low speed when you add the dry components to keep the flour mixture from flying into the air. Given that overbeating the flour can toughen a cake, beat only till the batter has no streaks. Stir in the chips by hand so the mixer does not break them. Be confident the cake is done prior to you take it out of the oven. You can use either a cake tester, a thin metal wire with a knob on best, or a wooden pick. To explore more, please have a look at: [http://blogs.rediff.com/organlizard05/2013/07/23/decadent-chocolate-dessert-recipes-a-celebration/ Decadent Chocolate Dessert Recipes: A Celebration - organlizard05's blog] . Gently push the tester into the middle of the cake and pull it out. If you see liquid batter on the tester, preserve baking. If the tester comes out clean, get rid of the cake from the oven and let it cool. A silky-textured pound cake is wealthy and moist all by itself, so you never need to frost it. If you are interested in writing, you will perhaps choose to check up about [http://www.23hq.com/powder49pepper/story/12458516 continue reading] . Just slice and appreciate! Double Chocolate Pound Cake 1 loaf cake or eight servings Butter Flour 1 1/4 cups all-objective flour 1/4 cup unsweetened baking cocoa 1/two teaspoon salt 1 cup butter, softened (two sticks) 1 cup sugar 4 eggs 2 teaspoons vanilla 1/2 cup mini chocolate chips With butter, lightly grease bottom and sides of eight 1/2 x four 1/two x 2 1/two or 9 x five x three-inch loaf pan. Dust with flour. Shake out excess flour. Set aside. With a sifter or mesh strainer, sift 1 1/4 cups flour collectively with the cocoa and salt into bowl or onto sheet of waxed paper. Set aside. In huge mixer bowl at medium speed, beat collectively butter and sugar till light and fluffy, about 3 to five minutes. Beat in eggs and vanilla until completely blended, at least several minutes. At low speed, gradually beat in reserved flour mixture, 1/two cup at a time, beating just till blended and no streaks remain. Stir in chips. Spread batter evenly in prepared pan. Bake in preheated 325 degree F oven till cake begins to pull away from sides of pan and cake tester inserted close to center comes out clean, about 60 to 70 minutes for 9-inch pan or 75 to 85 minutes for 8 1/2-inch pan. (If tester shows dark brown, you've hit a melted chocolate chip. Test again in an additional spot. To stop overbaking, eliminate cake from oven as quickly as no light brown batter shows on tester.) Cool on wire rack ten minutes. Discover more on [http://blog.goo.ne.jp/drinkbeard08/e/d49a52546866ddd5be067350f663278a »ØÄꤵ¤ì¤¿¥Ú¡¼¥¸¤Ï¸½ºßɽ¼¨¤Ç¤­¤Þ¤»¤ó - goo ¥Ö¥í¥°] by visiting our staggering article. With narrow spatula or knife, loosen cake from pan. Gently shake onto wire rack. Cool completely. To retain moisture, retailer cooled cake in plastic wrap. Serve plain or topped with fruit, ice cream or whipped cream, if desired.
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