4. Chiffon Cake Mix egg yolks, milk, water and vanilla pace with the muzzle in a bowl until well combined. Pour the yolk mixture into the prepared crust sink the ball enough to cut across the room and then beat the egg whites with the lemon juice in a bowl, with mixer at high speed, hit the head hitting the ball. Egg whites until fluffy, gradually add the sugar a little at a time. Beat egg whites until stiff peaks Off using a rubber spatula, scoop the egg whites in a bowl, put flour in small increments. The muzzle stir gently to combine, to the same all over.
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