AHAN-BAHAN3 QL Deli Fresh or QL Ome

AHAN-BAHAN
3 QL Deli Fresh or QL Omega eggs
150 g caster sugar
160 g plain or all-purpose flour (sifted)
1 teaspoon vanilla essence
¼ teaspoon baking soda (also known as bicarbonate of soda)
Odourless oil for brushing
INSTRUCTIONS / CARA-CARA
Beat the eggs with an electric hand-mixer until light and frothy.


Add in caster sugar, continue beating until the sugar is well dissolved and the mixture becomes thick, pale and sticky.


Add in the vanilla essence and mix in the flour until well combined.


Grease the kuih bahulu moulds generously with oil and fill up the moulds until almost full.


Bake in a preheated oven at 180 C for about 20 - 25 minutes or until golden brown. Remove bahulu from the moulds by using a tooth pick and cool on a wire rack.


Continue with the remaining batter. Clean the moulds every time before baking the next batch of kuih bahulus to prevent sticking.
The cooled sponge cakes can be stored in an airtight container for up to 2 weeks.

Check out the following detailed recipes for 5 more baking and dessert dishes: Rich and Nutty Batik Cake (Kek Batik), QL Fruit Cake, Chocolate Chip Cookies, All Natural Red Velvet Cupcake and seductive Creme Caramel.

結果 (中文) 1:

罕-BAHAN3 QL 熟食店新鲜或 QL 欧米茄蛋150 克砂糖160 克平原或通用面粉 (筛过)1 茶匙香草精1/4 茶匙小苏打 (也称为小苏打)无味油刷说明 / 卡拉卡拉蛋打散，加入搅拌机的手直到光和泡沫。加入砂糖，继续打，直到糖好溶解混合物变厚，脸色苍白，粘。加入香草精，拌入面粉拌匀。慷慨地用油润滑粿 bahulu 模具和模具直到几乎全部加满。放入烤箱烤 180 ℃ 为约 20-25 分钟或至金黄色。架上用牙镐和酷从模具删除 bahulu。继续与剩余的面糊。清洁模具，每次烘之前下一批粿 bahulus 来防止卡钻。冷却的海绵蛋糕可以存储在一个密闭的容器中，长达 2 周。查阅更多的烘烤和甜点盘子 5 以下详细食谱: 富和坚果蜡染蛋糕 (Kek 蜡染)、 QL 水果蛋糕、 巧克力曲奇、 所有天然红色天鹅绒蛋糕和奶油焦糖，诱人。

結果 (中文) 3:

ahan-bahan
3 QL熟食生鲜或QL的鸡蛋，
150克砂糖160克
平原或面粉（过筛）
1茶匙香草香精
¼茶匙小苏打（又称碳酸氢钠）
刷
指示/ cara-cara
打鸡蛋用电动搅拌机直到光和空洞无味油。


加入砂糖，继续搅拌，直到糖溶解，混合物变得很厚，淡而粘。


加入香草精和面粉拌匀。


脂粿bahulu模具慷慨与油填满模具直到几乎满了。


烘烤在烤箱预热180 C约20 - 25分钟或至金黄色。用牙签和凉爽的钢架上从模具取出bahulu。继续使用剩余的面糊。清洁模具每次烤前粿bahulus下批严防死守。
冷却的海绵蛋糕可以存储在长达2周的密封容器。

查看下面的详细食谱5烘焙和甜品：丰富的坚果蛋糕（KEK蜡染蜡染），QL的水果蛋糕，巧克力饼干，全天然的红色天鹅绒蛋糕诱人奶油焦糖。