Question ID: 4000-5678-3-4-6-8
Recipe Description
PROCEDURE: (Read intro for ingridients) 1. ADD ALL DRY INGRIDIENTS2. MIX WELL3. CREATE SPACE AT THE CENTER4. ADD ALL OTHER INGRIDIENTS FOR THE FIRST BOWL. 5. MIX WELL WITH WOODEN SPOON UNTIL CREAMY(check photo)6. SET ASIDE THE MIXTURE THEN CONTINUE TO THE SECOND BOWL.
PROCEDURE:1. ADD EGG WHITES, CREAM OF TARTAR. 2. BEAT FAST, UNTIL FOAMY. 3. THEN ADD REFINED SUGAR WHILE STILL BEATING. 4. CONTINUE BEATING WHILE IT REACHES PEAK(foam stands when you pull out the mixer)
PROCEDURE: 1. POUR THE FLOUR MIXTURE TO THE FOAM SLOWLY BY SLOWLY 2. DO FOLDING WHILE FLOUR MIXTURE IS BEING POURED.
PROCEDURE: 1. ADD TO BAKING PAN w/ WAX PAPER2. BAKE IT FOR 1 HOUR AT 350 DEGREES
BY NOW YOU WILL SEE YOUR BABY. AINT THAT A BEAUTY. 1. SET ASIDE AND LET IT COOL DOWN. 2. THEN CREATE THE ICING MIXTURE
PROCEDURE:1. ADD REFINED SUGAR AND CREAM OF TARTAR. 2. CREATE SPACE AT CENTER3. ADD EGG WHITE4. BEAT UNTIL VERY CREAMY 5. ADD 1-2 DROPS OF FOOD COLOR OF YOUR CHOICE.
PROCEDURE: 1. TAKE THE CAKE OUT OF THE BAKING PAN. 2. REMOVE THE WAX PAPER3. FLIP IT OVER 4. TRIM OFF THE CAKE TO MAKE IT BALANCED.
PROCEDURE: 1. USE A KNIFE, ADD ICING TO CAKE AND DESIGN IT.
ADD ALL INGRIDIENTS YOU WANT AND YOU HAVE YOUR OWN SWEET CHIFFON CAKEVIDEO TUTORIAL: https://youtu.be/yGMLE01EFVIPLEASE LIKE AND SHARE AND SUBSCRIBE. IT WOULD BE MUCH APPRECIATED.
Question & Answer
Question: What is the correct order of the images?
Choices:
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 (B) |