[DIY] Ant Nest Cakes

Greetings to you all, Appetizer!

Actually I am a bit busy today, but I try to divide the time, to show my latest cake recipe to you all. I am aware, many others are more expert and with all their privileges.

So, rather than you buy, if we can make it ourselves, why spend a lot of money, right? Although a bit expensive, maybe it is commonplace, because the steps of making this cake a bit complicated. All right, here's a "Ant Nest Cakes" for you all.

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Its hollow texture has the meaning that this cake is perfect, if the hole is uneven, I can say that you have failed to make this cake. Okay, here's the recipe and how to make it. OK. The size of this cake is 8x8 or thinner a bit, 9x9

Ingredients:

• 2 cup of refined sugar, burn it

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• While you wait for the sugar to mature, melt 250g. I put it in the oven. And warm it up

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• Sugar was already cooked
• Now put slowly 2 bowls of boiling hot water.
• The sugar will be nesting, then stir until dissolved.
• Just slowly
• Turn of the fire to cool it.

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When all is ready, enter:

• 5 egg grade A or B and stir slowly
• Enter 1 cup of concentrated milk
• Stir well, divide evenly

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• Now enter creamy vanilla, so it smells fragrant

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• Now add the melted butter, stirring while inserting 2 small spoons of bicarbonate soda and continue stirring again.

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Meanwhile sift:

• 2 cup of wheat flour
• 1 large spoon of milk flour
• Enter into the stack and stir slow
• No use of baking powder. OK!

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• Sorry the picture is not good. put in liquid sugar and stir again.

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• OK. Now put it into the baking sheet. The size I've mentioned above.

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Then

• Previously, coated a baking sheet with baking paper.
• Baking paper is also in the butter, because so that later when it is cooked, it will not stick (sticky). And easy to take off the paper
• After that, close the meeting and silver for 1 or 2 hours.

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Burn the oven temperature 150 to 20 minutes under fire only, then exchange the fire for a period of 15 to 20 minutes of fire over the bottom until it is cooked.

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• This cake will not rise high (fluffy) because we do not use baking powder. So do not expect it to be inflated like a sponge.

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Our cake is now done. Good Luck :)

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