Crispy cake slices
Overview
What can I say? This cake. It was originally used for decorating flowers. Place upside down in a baking pan with a slight depression in the center. Collapsed? But it doesn't seem too obvious. Turning it over, I was surprised, and it cracked into pieces and the flowers bloomed. When I cut him open with a knife, I was stunned. Secretly, shouldn’t it? Even a novice can rarely find all the faults: sunken center, cracked surface, individual tiny lumps of flour, and the most fatal thing is that the center is moist and exudes a distinct eggy smell - undercooked! ? The sandwiching can explain the slight depression in the center. Speechless, I can only accept it as ordered. How to dispose of it? Reheat? An idea soon came to mind. Wait until you are free, and then slowly turn it into another kind of cake-a thin dry cake. Cut the cake in half into 1-1.5 cm slices, cut it into eight pieces, put it in the oven, and dry it thoroughly at low temperature. It no longer has the eggy smell and is no longer soft, but becomes as crispy as a biscuit, yet melts in your mouth and can be stored for a longer period of time if sealed. Crispy cake slices
Tags
Ingredients
Steps
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8-inch chiffon
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Cut crosswise into slices about 1-1.5 cm thick
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Stack the cake slices together and cut into eight pieces
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Place on the grill
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Put in the oven, middle layer, heat up and down at 120 degrees, bake for about 30 minutes
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Bake it thoroughly, the surface will be slightly brown, come out of the oven,
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After cooling, seal and store
