1.
Weigh all materials for later use.
2.
Prepare two stainless steel basins. Wash it and dry it with a kitchen towel. Make sure there is no oil or water. Beat 5 eggs into the pot and separate the yolk. Make sure there is no yolk in the protein, otherwise the protein will not be easy to send away for a while.
3.
Pour 20 grams of sugar into the egg yolk and stir for a few minutes by hand until the egg yolk swells and slightly discolors.
4.
Pour 40 grams of corn oil (salad oil, olive oil or peanut oil are not recommended. ), continue to stir until completely mixed. Two or three minutes. Pour in 40 grams of milk and mix well.
5.
85g low-gluten flour and 1 g baking powder are mixed, sieved and poured, and a scraper is used here. You can use a flat rice spoon without a scraper. Don't stir in circles, stir like cooking. Cross and stir evenly until there are no dry powder and particles. Set aside the mixed yolk paste.
6.
Squeezing a few drops of lemon juice into the egg white can reduce the fishy smell of the egg and make the egg white more stable. (If not, use white vinegar instead) Beat eggs at low speed. Turn the basin and hit. Beat into coarse bubbles and add about 20 grams of white sugar. Keep beating. Preheat the oven 150℃ while beating the egg whites, and fire up and down.
7.
Add another 20 grams of sugar, beat well, and continue to add 20 grams until 60 grams are completely put in. (Put sugar in three times, which is easier to pass and more uniform. ) at this level, I feel that the eggbeater has a slight resistance. Turn off the eggbeater and lift it gently, and the protein brought out presents short and straight sharp corners. It means it has been sent. If you are not sure, you can put a chopstick in it. If the chopsticks are straight, you are sure to succeed.
8.
Take part of the egg white and put it into the yolk paste, or use a scraper to cross and stir it up and down. Don't stir it into a circle. Mix well, and continue to take part of the mixture and stir. Mix them three times.
9.
The mixed cake paste should be poured into an eight-inch movable bottom cake mold, and the cake paste should be thicker. After pouring into the mold, this trace will not disappear, indicating that there is no defoaming. Pick up the mold, about 20CM high from the desktop, drop it and shake it twice. Shake out the big bubbles inside. The tissue in the baked cake is delicate enough. There will be no big holes.
10.
Send it to the oven, penultimate floor. 150℃ for 50 minutes.
1 1.
For the last twenty minutes, I used to cover the cake with a layer of tin foil. Because the temperature in my oven is really high. I'm afraid the top roast is too old, which will affect the appearance.
12.
Take it out of the oven. Put on insulating gloves and pick up the cake. Shake the table twice to shake out the air inside. The cake won't collapse.
13.
Hang upside down on the baking net to cool. Inverted buttons are also used to avoid folding and shrinking of cakes. Be sure to dry it until it is completely cold. Take out the mold and gently press the edge of the cake with your hand. Separate the cake from the mold.