Ingredients: 4 eggs, 40g milk, 30g salad oil, low flour 100g, baking powder 1g, and 90g sugar.
Tools: electric egg beater, oven, electronic scale (accurate to the gram), cake mold, decorative tools.
1. First separate the eggs, put the egg white and yolk in a water-free and oil-free basin, and add sugar directly to the egg white.
2. Beat the egg white into a dry foamed egg white cream with a electric egg beater, and lift the egg white cream, which will be delivered at right angles on the head of the egg white beater. The sending of pastry will directly affect the growth of cake. If it is not delivered in place, the cake will not grow well.
3. Add milk and corn oil to the egg yolk and mix well with the egg, then sieve in low-gluten flour and mix well to form a delicate egg yolk paste.
4. Mix the meringue into the yolk paste for three times, and then add the next time after stirring evenly. Don't draw circles during the mixing process to prevent the gluten of flour from affecting the expansion, and mix it gently and quickly.
5. The stirred cake paste is delicate, and it can be seen as smooth as silk when lifted with a silicone shovel, so that it can be prepared for baking.
6. Pour the cake paste into the rose gold eight-inch mold in the school kitchen and shake it a few times to make the big bubbles shake out and make the cake more delicate. Preheat the oven at 200℃ for 5 minutes, change it to 150℃, put the mold into baking for 10 minutes, and change it to 160℃ for 50 minutes.
7. After the cake is baked, shake it a few times to shake out the gas in the cake, so that the cake will not shrink, cool it upside down and demould it. It's soft, delicate and super delicious. You don't have to go out to buy it after learning it.
Cake producing area
Early cakes, these cakes are symbols of ancient religious myths and magical superstitions. The early economic and trade routes imported exotic spices from the Far East to the north, nuts, toilet water, citrus fruits, dates and figs from the Middle East, and sugar cane from eastern and southern countries.
In the dark ages of Europe, these rare raw materials were only available to monks and nobles. Their pastry creations were honey gingerbread and flat hard biscuits. Slowly, with the frequent trade, the eating habits of western countries have completely changed.