condiments

Eggs (of hens)

five

milk

60 grams

vegetable oil

40 grams

cake flour

85 grams

refined sugar

90 grams

condiments

oil

Proper amount

salt

Proper amount

lemon juice

Proper amount

salt

2g

step

1. Separate the egg yolk and egg white for later use. Vegetable oil, milk and 30 grams of fine sugar are stirred and mixed evenly with a hand-held eggbeater.

2. Add the sieved low-gluten flour and stir until the flour disappears.

3. Add the egg yolk and mix well, and the egg yolk part is ready. Cover it with a wet cloth to prevent it from drying.

4. Next, beat the egg white cream. Add lemon juice to the protein solution and beat with electric egg beater until it looks like a fish's eye. Add salt and fine sugar to the protein part of 1/3 and continue beating.

5. Beat until the coarse foam disappears, and the protein cream becomes thicker and thinner, and then add the fine sugar used in the 1/3 protein part to continue beating.

6. Beat the egg whites until lines appear, and add the remaining sugar to continue beating.

7. The pastry is sent to the state shown in the figure. When the eggbeater is pulled up, you can pull out short and upright small sharp corners.

8. Take one third of the beaten protein and add it to the egg yolk paste. The method of stirring is to stir as far as possible from bottom to top (don't stir in circles, it is easy to defoam the protein), and mix the protein and yolk paste evenly.

9. Pour the egg yolk paste into the rest of the protein, and continue to stir, so that the egg yolk paste and the protein are completely mixed.

10. Pour the prepared batter into the mold and shake it twice to shake out the big bubbles in the batter. Put it in the middle and lower layers of the preheated oven and bake for 60 minutes at 160. Put on insulating gloves and take out the mold after baking. Shake it hard and then reverse the mold. After the cake is completely cooled, it can be demoulded.