Ingredients:

80 grams of low-gluten flour

60 grams of milk and food

40 grams of sugar and 40 grams of food< /p>

40 grams of salad oil

1/2 teaspoon of baking powder

4 eggs

A little bit of tartar powder (or white vinegar and lemon juice)

Recipe method:

1. Separate the yolk and white of the egg. Place the egg whites in the largest clean mixing jar that is free of oil and water and set aside. At this time, turn on the oven and preheat to 350 degrees Fahrenheit/180 degrees Celsius

2. Add baking powder to the low-gluten flour and sift it

3. Put milk and 40 grams of sugar per serving

4. Use an ordinary whisk to stir the milk and sugar until the sugar dissolves. You can also use chopsticks here or use an electric mixer. But if you use an electric mixer, be sure not to use the two heads for beating eggs, because you will need to use a clean, oil-free and water-free mixing head later

5. Add salad oil and continue to stir until the toffee mixes. The oils are all blended. It’s quick, it’ll be ready in just 1 minute

6. Add the egg yolk to the milk. At this time, you can add a little vanilla extract to remove the eggy smell. Our children don’t like it, so we usually don’t add it

7. Pour the sifted low-gluten flour into the egg yolk liquid

8. Mix gently until there are no powdery particles

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9. Add a pinch of cream of tartar or half a teaspoon of white vinegar or half a teaspoon of lemon juice to the egg whites

10. Use an electric mixer to beat the egg whites at medium-low speed until large bubbles appear and no liquid is visible. Start adding another 40 grams of sugar in three batches, and continue beating after each addition of sugar

11. Until the egg whites are dry and stiff, that is, when the mixer is taken out, the egg whites stand upright and the entire plate is turned upside down. No bubbles will fall off. About 2 minutes to 3 minutes

12. Take 1/2 of the egg whites into the egg yolk basin, use a rubber knife to fold over the egg whites and yolks to mix well. Do not stir in circular motions, as this will cause the egg whites to defoam

13. This is what it looks like after part of the egg whites and egg yolks meet

14. Then pour the egg white and egg yolk paste into the remaining In the egg white bubble, mix using the same overturning motion

15. Pour the cake batter directly into the mold and shake vigorously to eliminate excessive air bubbles. Be careful not to put any anti-stick material in the mold

16. Place the vibrated cake batter half an inch above the flat surface of the mold, and spread a circle of cake batter. It is to let the cake batter hang up half an inch to help the cake rise without the middle of the finished product being high. Although the aluminum mold is helpful for the cake batter to climb during the baking process, the effect is still not ideal. Often the peripheral height is the height of the original cake batter and the center bulges very high, which is unsightly. If it is used to decorate cakes, the post-processing project will be huge. If you use a hollow mold, then the outer ring of the mold and the central chimney part should be greased with half an inch

17. Bake for 30 minutes or use a toothpick to insert the cake into the cake without sticking

18. After taking it out of the oven, place it upside down on the wire rack to allow water vapor to escape from the bottom.

This way there won’t be any shrinkage

19. Take a look and it will basically climb up to where the cake batter is hanging and then stop going up

20. Use a rubber knife along the mold Go around the inside, invert, unbutton, and take out the side mold

21. Use a spatula or any long knife close to the base and cut it open, and the cake will be released from the mold