First, put the eggs, sugar and cake quick-acting oil into the beater.

When beating, first beat the eggs and sugar slowly, and then switch to quick-acting beating after about 2-3 minutes. When beating, you will see that the eggs and cake quick-acting oil begin to foam, and the eggs in the container begin to swell.

When you stir the eggs with your fingers, they will be almost ready.

At this time, you don't need to whip. Add flour and water in turn and stir slowly with a hand beater (don't stir too hard). Finally, add salad oil and mix well (be sure to mix well or the oil will sink to the bottom of the baking tray when baking).

just pour it into a paper cup and smooth it. The temperature is: fire 18 and fire 18 (if you want the color to be dark, you can raise the fire)

Identification of maturity: take it out after baking for 8-1 minutes, and gently press the cake surface with your palm if there is a "creak, creak" sound, or stab it with a toothpick, and feel whether the toothpick is dry or wet with your hand.

is the material low in powder? (96g) salad oil (6ml) orange water (4ml) baking powder? (5g) corn starch (8g) eggs (5g) white sugar (in yolk paste) (2g) white sugar (in egg white) (7g) animal whipped cream (2g)

Step

Prepare materials. Put salad oil, orange juice and sugar together.

stir them until the sugar melts.

stir the low flour, baking powder and corn starch evenly and sieve them into the orange water.

mix well, add the egg yolk in several times and mix well.

set aside the batter.

put a few drops of white vinegar in the egg white.

stir until it looks like a fish's eye. Add sugar and beat for three times. Beat until it is neutral and foamed. Stir the egg white foam into the yolk paste and mix well.

put them into paper cups and fill them with 8 minutes. Into the oven, 16 degrees, 3-35 minutes. Take out the cool

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Beat the light cream until the lines appear gradually, and frame the flower bag. Squeeze the cake

1. Add butter and sugar to make it fluffy, and add the broken eggs in several times

2. Soak the coffee powder with a little boiling water, add coconut milk and mix well, let it cool, and then mix it with the egg liquid evenly

3. Mix and sieve the low-powder baking powder, add it into 2, and stir until there is no dry powder

4. Fill it in a paper cup for 8 minutes, and preheat it to 18 degrees.