material
Low gluten: 20g, egg: 1, milk: 10g, salad: 10g, salt: 0.5g, sugar: 20g.
working methods
1. Separate the egg white from the yolk, and add sugar and salt to the egg white.
2. Beat with an egg beater until the protein does not reverse.
3. Sieve low powder for later use
4. Add oil and milk to the egg yolk and mix well.
5. Add the sieved low powder and stir well.
6. Join the protein.
7. Stir evenly from bottom to top
8. Put four layers of oil paper in the pot.
9. Pour the stirred batter into the oiled paper.
10. Cover and bake the cake slowly over low heat.
skill
1. Because the pot is heated at the bottom, the cake batter should not be too thick. If it is too thick, it will cause the top to be immature and the bottom to burn.
I spread several layers of oil paper on the bottom of the pot. If you don't pad it, there will be some burnt yellow cake bottoms.
3. In the whole process, protein's counter-attack is not the key. Fire can't be big. Otherwise, it will burn. Not ripe yet.