I can't take photos. It's not good-looking. But it's definitely good. It's delicious. It's moderate in sweetness. It's very soft.
Step1:Prepare ingredients and containers. The containers for egg white must be free of water and oil.
Step2:Corn oil with milk. And 10g sugar. Stir well and add egg yolk.
Step3:You can use a separator to separate the yolk and the egg white. I cut a small hole directly. It's easy.
Step4:Egg whit
Step5:Mix the yolk evenl
Step6:Put in low flour. It's better to sift. Avoid flour pimples.
Step7:Use silica gel shovel to stir and press evenly. No pimples can be seen. Evenly prepare. Start to beat the egg white.
Step8:Add the remaining one-third sugar powder when the fish eye blisters appear. You can add a few drops of lemon juice or a few drops of white vinegar.
Step9:Add a third of sugar when beating until the bubbles are fin
Step10:Add the last bit of sugar when the lines appear.
Step11:Beat until the pattern is feathery. When the eggbeater is lifted up, a small triangle will appear.
Step12:Take one third of the egg white cream and put it into the yolk paste. Stir with a stroke. Do not stir in circles to avoid defoaming.
Step13:Add one third of the protein cream after homogenization. Stir evenly in the same way.
Step14:Pour all the ingredients into the cream bowl. Stir all the ingredients evenly.
Step15:Lift and vibrate bubbles. Sprinkle thin almond slices on the surface. PS - the way to vibrate bubbles is to directly lift the cake paste basin 10 cm from the ground. Let go. Repeat twice.
Step16:Put it in the oven at 150 ℃ for 30 minutes. Insert the toothpick and no batter will be brought out. A toothpick is ripe when it's clean.
Step17:After baking, back buckle for 30 minutes. Cooling and demouldin
Step18:It's a little cracked. It's a little too hot for coloring at the bac
Step19:Demouldin
Step20:Cut bloc
Step21:It's very soft and delicious.
Cooking tips:There are skills in making delicious dishes.