Cooking Steps

1. 

   Step1:Tools - hand beater. First, beat the yolk and add white vinegar to mix. Then add sugar, oil and milk to mix. Sift in the low gluten powder. I still use the eggbeater to mix. There is no pimple at the end. But I can't stir hard to cause bubbles. The last egg yolk paste is as shown above. Put in a rubber scraper.

2. 

   Step2:Tools - electric egg beater. No matter in winter or in summer, I'm used to freezing the protein for 10 minutes first (this is usually the first time to prepare. When everything is ready and the yolk paste is stirred), because the temperature is especially high in summer. It's not easy to beat. Even the eggs stored in the refrigerator are the same. First, beat the pure protein into a fish eye bubble (basically, the surface is all bubbles, and the yellow egg white is invisible). Then put the sugar into it three times. Don't worry about putting it slowly. This picture is to beat it into a wet state. There is a small corner on the surface after lifting. When making cheesecake, it's enough. But Qifeng doesn't need to continue to fight.

3. 

   Step3:Finally, the egg white should be as shown in the figure. The small tips on the surface of the egg white are straight and not curved.

4. 

   Step4:Tool - scraper. Take 1 / 3 of the protein and put it into the egg yolk paste. Use a scraper to draw the well characters. Turn the circle from the bottom to the top and mix twice. Repeat the above actions until the mixture is basically uniform (the above times cannot be too many to prevent defoaming). Then quickly pour the egg yolk paste into the egg yolk paste in reverse direction. Similarly, draw the well characters and mix them several times until the mixture is even. Pour in the mold quickly and knock twice. Shake out big bubbles. In the middle of the oven, heat up and down 130 ° 25 and 150 ° 15 minutes.

5. 

   Step5:The state of 150 ℃ baking for 78 minutes is as shown in the figure. Obviously, the dura is not as good as the anodic film

6. 

   Step6:After you get out of the box, you should fall down quickly and then turn it upside down on the shelf to cool it. The main purpose is to prevent the cake from collapsing by gravity. Especially the dura is easy to collapse. The picture shows the delay. The dura still collapses a little.

7. 

   Step7:At last, I saw such a delicate cake. My appetite increased greatly. Hee he