? Materials?
4 eggs (about 60g/ egg), 40g corn oil, 50g milk, 60g low flour and 40g fine sugar.
? Mold?
18* 18*4.5 square die, solid bottom, 1 gold plate, water bath.
? Practice?
1. Prepare oiled paper, cut and spread it according to the legend, preheat the oven in advance 140 degrees, put a gold plate at the bottom, and inject cold water with a height of about 1cm. Here, cold water is preheated together.
2. Heat the corn oil to 75-80 degrees, sieve in the low flour and stir evenly. This step of ironing has also begun to succeed.
3. When the batter reaches hand temperature, add milk and egg yolk and stir well.
4. Add the fine sugar to the egg white twice and stir until it is wet and foaming. Don't push too hard, or it will crack easily.
5. Add 1/3 egg white cream into the egg yolk paste and stir, then pour it back into the egg white cream and stir evenly, then pour it into the mold and shake it a few times.
6. At this time, the oven has been preheated for 10 minute, and you can see that there are many small bubbles in the water in the baking tray. At this time, put the mold directly in the water and bake it for about 65 minutes.
7. Lift the oiled paper, and demould it immediately after a few light shocks. Although this oven is only 35 liters, its internal height is still enough, and the color of the cake surface is also very uniform.
8. You can cut it open and eat it when it is hot. Of course, you can also eat it after refrigeration, each with its own flavor.
? Tips?
If you are worried about the taste of eggs, you can add a few drops of lemon juice when sending egg whites. In fact, if you bake them thoroughly, they won't taste like eggs.
It is convenient to take a bath with a solid mold. If it is a movable bottom, it is covered with at least three layers of aluminum foil.
This cake is baked in a low-temperature water bath, preferably for 60-70 minutes.