Four eggs

Low gluten flour 120g

70 g sugar

Milk100g

How to make a tin foil cake?

First, separate the egg white and yolk in two containers (I didn't take a picture when I made it, I borrowed it from the Internet).

Add some sugar when you beat the egg yolk. If sweet milk is used, there is no need to add sugar.

Add100g milk.

Add half of the prepared flour and mix well. Be careful not to spin. Stir up and down with a spoon. These particles can be crushed with a spoon. After mixing it into a fine batter, add the remaining flour.

It must not be too thin, but thicker. That's it.

Then beat the egg white, and the equipment for beating the egg white must be clean and waterless, otherwise it will not be easy to send away. First, add a spoonful of sugar to the egg white and beat well with an egg beater. If there is no eggbeater, you can use three chopsticks instead.

When the protein reaches this level, add a spoonful of sugar. If you don't like to eat too sweet, you can put less. It's hard to keep beating, but beating egg whites is an important factor in the final cake.

It's almost the same if the egg white hits this level. It feels hard to fight, but it can't turn the eggbeater. Very delicate, the egg white will not fall off when the container is inverted. The whole process takes about 15 minutes.

Mix the beaten egg white and batter twice. Be careful not to stir in circles when stirring. Turn it up and down with a spoon until the batter and egg whites are mixed evenly, then pour in the other half of the egg whites and mix well.

Pour in the batter, spread it evenly in an iron box, and preheat it in an oven at 180℃ for 5 minutes to 10 minutes.

I use a beautiful 10L oven, the temperature is 180 degrees, 15 minutes, and I can burn it for 20 minutes if I like.

My tin foil cake is ready! In fact, this practice is the same as the rice cooker cake.