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Lazy person's double ancient breakfast cake
Lazy person's double ancient breakfast cake

material

Low-gluten flour 1 15g | corn oil 95g | milk 90g | 8 eggs | sugar 85g | lemon juice | shredded pork and cheese slices

working methods

1. Sieve the low-gluten flour, heat the corn oil to 80 degrees (if there is no temperature measurement, it is enough to have oil stains at the bottom of the pot), pour the corn oil into the low-gluten flour and stir evenly.

2. Add milk and mix well, then add 8 egg yolks and mix well. The yolk paste is ready.

3. Send egg whites. The oven can start preheating. )

Add lemon juice to 8 egg whites, add 85g sugar in three times, and beat until hard and foaming. Put one third of the egg white into the egg yolk paste and stir well, then pour it back into the egg white and stir well.

4. Pour one third of the cake paste into the baking tray, add half of the floss, then pour one third of the cake paste and add the cheese slices. Pour the remaining cake paste and put a layer of meat floss on it. Shock out big bubbles. Pour cold water into the baking tray, put the 8-inch baking tray into a large baking tray filled with water, and bake at 150 for 60 minutes. Take it out and let it cool.