Ingredients: low-gluten flour, eggs, fine sugar, milk, butter and cream.

Practice steps:

Step 1: Prepare all the materials, melt the butter in water, and keep the egg white and yolk separately.

Step 2: Pour the melted butter into the milk and cool it.

Step 3: After adding the butter and milk, pour in the egg yolk and mix well (this step was made by my Xiaomei, so it was forced entry).

Step 4: Drop a few drops of white vinegar or lemon juice into the egg white, stir at low speed, and add fine sugar three times in the middle.

Step 5: Divide the beaten egg white into three parts and mix it with the egg yolk mixture evenly (you can't mix it in this step, you can only mix it, just like cooking, otherwise the cake will not be soft).

Step 6: Pour the cake liquid (because it is made of authentic homemade earth eggs, it looks particularly yellow) into the paper cup, and it will be seven minutes full (pour the tools at will, and the spoon I use directly is convenient for my little girl to operate) to shake out the bubbles.

Step 7: preheat the oven in advance 10 minutes, 120 degrees for 30 minutes, and take it out. I use the most basic oven of Galanz, and the temperature can be determined according to the temper of my oven. But it is not easy to make mistakes with people who think that baking is slow.

Step 8, send the cream at high speed (it is easier to send it to shape after being covered with ice, especially in summer, so this method must be used).

The ninth step, the first time, you will see!