I like it. So I'll make it.
Step1:Wash and dry five eggs, separate yolk and protein, and place them in two clean, water free and oil-free basin
Step2:Egg yolk breakin
Step3:Add 35 g of sugar and 1 g of sal
Step4:Add 40 g corn oi
Step5:Add 60 grams of mil
Step6:Sift in 100g of low gluten powde
Step7:Use your hand to draw the zigzag shape and beat it into egg yolk paste. Set asid
Step8:Five egg whites. Add a few drops of lemon juic
Step9:40 grams of sugar in three parts. One third for the first tim
Step10:Add 2 / 3 sugar for the second tim
Step11:Add all the sugar for the third tim
Step12:The egg white is sent into dry foaming. That is to say, as shown in the figure, the egg beater is lifted to form a small sharp corner. There is no hook
Step13:Take one third of the egg white and put it in the yolk paste. Cut or stir it. Never stir it in circles to avoid the protein defoaming
Step14:Then pour the batter into the remaining two-thirds of the protein. This is to make the mixing more even. Pay attention to the gesture of mixing. It's like cooking
Step15:Pour the mixed paste into the 8-inch mol
Step16:Shake it a few times. Shake out the big bubbles. Then go into the oven. Preheat the oven for 150 degrees first. Then bake it for 60 minutes at 150 degrees
Step17:Drop the cake mould face up from a high place and immediately pour it to cool. This is to prevent the cake from retracting
Step18:The cake will be demoulded when it is cool. There is no demoulding knife. You can choose to use toothpick to circle the edge and then take it off
Step19:Let's enjoy the soft cak
Cooking tips:There are skills in making delicious dishes.