Kuaishou Cinnamon Apple Cake

Overview

This is the most solid Apple Cake series to come out in recent times. Although it looks like apple branches, they look like they are full of fruits. But it uses the largest amount of powder, 100 grams for six inches, and it tastes the most substantial. I like it just because it seems to be able to solve a lot of apples. Although the amount of flour used is more than before, an eight-inch cake can process eight apples at one time, and a six-inch cake can process four. However, dissent about Apple soon became apparent. Because the biggest advantage of this recipe, and also the most puzzling thing, is that it gives the weight of the apples, which I guess is the net weight of the pulp - eight apples (peeled and cut into pieces) are about 450 grams. If you pick up an apple at random, it usually weighs around 200 grams. Just two apples can roughly meet the eight-inch requirement. How small should those eight apples be, or how hard should they be peeled and cored to get 450 grams of pulp? Don't judge heroes by their numbers, but only by their weight. Pick out an apple weighing more than 260 grams and make a six-inch cake. Peel off the core and cut out 230 grams of diced apples, half of the eight-inch size. Imagine a quarter of the size of this apple. An apple like that is really a small apple. I replaced the butter with corn oil, which needs to be melted anyway. I don’t have any particular preference for butter, so it saves trouble. I don’t understand why I need to mix the apples and oil first, but I just do it anyway. By reducing the sugar, you don’t need to make it too sweet when you eat it by yourself. The eggs and flour seem a little dry after mixing, but the apples are rich in moisture, so there is no need to worry. After the apples are mixed into the batter, it looks like the apples are larger than the batter. Once baked, the plot immediately reverses. Although the apples were still in limbo, the expanded batter wrapped and supported the apples well. It was immediately qualitatively different from the previous apple cakes that had more fruit and less powder. . . . It has a solid texture, but is equally delicious.

Tags

• baking
• breakfast
• afternoon tea
• all-purpose flour
• apple meat
• baking powder
• corn oil
• egg
• sugar
• cinnamon powder
• lemon juice

Ingredients

Steps

1. 1 Ingredients: 230 grams of apple meat, half a lemon juice, 1/4 teaspoon of cinnamon powder, 100 grams of all-purpose flour, 20 grams of sugar, 1.5 eggs, 25 grams of corn oil, 1 teaspoon of baking powder

   

2. 2 Peel, core and stem the apples, cut into small cubes and put into a bowl.

   

3. 3 Add lemon juice and mix well.

   

4. 4 Add cinnamon powder and oil,

   

5. 5 Mix well and set aside.

   

6. 6 Pour the eggs and sugar into a bowl.

   

7. 7 Mix well.

   

8. 8 Mix flour and baking powder and sift into egg mixture.

   

9. 9 Mix well.

   

10. 10 Pour in diced apples,

    

11. 11 Mix well.

    

12. 12 Pour into a mold lined with baking paper. Pave.

    

13. 13 Put in the oven, middle layer, heat up and down at 180 degrees, and bake for about 30-40 minutes.

    

14. 14 The surface is golden brown and comes out of the oven.

    

15. 15 Unmold immediately and let cool.