The first time I tried the whole egg method. It used to be the split egg method. Seriously, it's not easy. Don't worry.
Step1:Whisk egg + sugar + 5g salt until the egg liquid flows slowly and the lines will not disappear immediatel
Step2:Add flour and stir until there is no dry flour particles (cross mixing method. It will not be white for a while ha ha
Step3:Melted butter and egg liquid with flour added (mix the bottom or sink the butter
Step4:Pour in the mold. Shake the mold to discharge the big bubbles in the paste for 170 ° 35 minute
Cooking tips:1. Don't take the eggs out of the refrigerator and use them. It's better to use them at normal temperature. In winter, you can heat them with warm water. 2. The amount of flour and sugar doesn't need to be increased or decreased precisely according to your taste. However, the amount of flour is basically this value. 3. As long as there is no problem in mixing and beating, the cake won't shrink back. There are skills to make delicious dishes without reversing.