Low powder 85g

5 yolk

25 grams of fine sugar (for egg yolk)

45 grams of corn oil

45g fresh milk

Five kinds of protein.

85 grams of fine sugar (for protein)

200 grams of whipped cream (sandwich)

5 egg yolks (tiger skin)

45g powdered sugar (tiger skin)

Corn flour (starch) 25g (tiger skin)

Sugar [Figure] Sugar15g (sandwich) phase grams of food

Recipe practice:

1. Prepare the necessary materials and utensils, and separate the eggs. There is no yolk in the egg white, which will affect the delivery! Make sure that the eggbeater is free of water and oil. It is best to use a stainless steel basin.

2. Add 25 grams of fine sugar to the egg yolk and mix well. Pour in 45g corn oil and mix well.

3. Add the milk to the yolk paste and stir well.

4. Sieve the egg yolk paste into the low-gluten flour, cut it and mix well.

5. Beat the egg whites: when beating the egg whites into fish eye bubbles with an egg beater, add 1/3 fine sugar; Continue beating until the protein begins to thicken and fine foam appears, and then add 1/3 sugar; When the protein is sticky and lines appear on the surface, add the remaining 1/3 sugar. Keep playing for a while. When the eggbeater is lifted, the egg white can pull out a flexible hook.

6. Put 1/3 protein into the yolk paste. Stir gently and evenly with a rubber spatula (stir from bottom to top, don't stir in circles to avoid defoaming the protein). After stirring evenly, add 1/3 protein into the egg yolk paste and cut into sections and stir evenly. Pour all the egg yolk paste into a bowl filled with egg white and stir evenly in the same way until the egg white and egg yolk paste are fully mixed.

7. Spread oil paper on the baking tray, pour in the cake paste and shake the bubbles a few times.

8. Preheat the middle layer of the oven to 150 degrees for about 35 minutes.

9. Remove the oily paper around the baked cake and let it cool.