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Basic HTML Version
44 Baking
Settings: Step 3
Function: Conventional heat
Temperature: 160-170°C
&WTCVKQP |
OKPWVGU
Shelf level: 2
Carrot cake
1
/KZ VJG UWICT XCPKNNC UWICT
CPF UCNV KP C DQYN %QODKPG
VJG ƃQWT ITQWPF JC\GNPWVU CPF
DCMKPI RQYFGT KP CPQVJGT DQYN |
2
5GRCTCVG VJG GIIU CPF YJKUM
VJG GII YJKVGU YKVJ VJG
QTCPIG LWKEG WPVKN UVKHH )TCFWCNN[
DGCV KP VJG [QNMU YKVJ C JCPF
YJKUM VJGP UNQYN[ FTK\\NG KP VJG
UWICT OKZVWTG CPF EQPVKPWG VQ
DGCV WUKPI VJG JCPF YJKUM 5KHV
VJG ƃQWT OKZVWTG KPVQ VJG GII
CPF UWICT CPF HQNF KP WUKPI C
DCNNQQP YJKUM (KPCNN[ HQNF KP
VJG ƂPGN[ ITCVGF ECTTQV CPF VJG
QTCPIG \GUV
3
)TGCUG C EO ´ URTKPIHQTO
VKP YKVJ DWVVGT CPF FWUV
YKVJ ƃQWT 6TCPUHGT VJG ECMG
OKZVWTG KPVQ VJG VKP VJGP RNCEG
QP VJG TCEM CPF DCMG UGG DGNQY
HQT UGVVKPIU
4
Make icing from the icing
UWICT CPF QTCPIG NKSWGWT
1PEG VJG ECMG KU EQQN URTGCF
VJG KEKPI QXGT KV &GEQTCVG YKVJ
RKUVCEJKQ PWVU CPF OCT\KRCP
ECTTQVU
5GTXGU
+PITGFKGPVU
Sponge base:
OGFKWO GIIU
I ECUVGT UWICT
# RKPEJ QH UCNV
VUR XCPKNNC UWICT
I ƂPGN[ ITCVGF ECTTQV
I ITQWPF JC\GNPWVU
I RNCKP ƃQWT
VUR DCMKPI RQYFGT
<GUV CPF LWKEG QH CP QTCPIG
$WVVGT CPF ƃQWT HQT ITGCUKPI
and lining the tin
Icing:
VDUR QTCPIG NKSWGWT QT
the juice of a lemon
I KEKPI UWICT
2KUVCEJKQ PWVU
/CT\KRCP ECTTQVU
