Chiba pattern cake

Preparation materials: 150g low-gluten flour, 115g milk, 68g corn oil, 95g sugar, 8 eggs, 5g cocoa powder, appropriate amount of lemon juice

Operation steps:

1. Separate the egg white and egg yolk, and add a little lemon juice to the egg white.

2. Stir the milk and corn oil until they are emulsified, sift and add the low-gluten flour, stir until there is no dry powder, then add 8 egg yolks, and stir evenly using the Z-shape method to form an egg yolk paste.

3. Add sugar to the egg whites at one time. I used a Chang Emperor Penguin top-top chef's machine to beat the egg whites, first setting 11 for 4 minutes and 20 seconds, and then turning to 7 to return to 10 seconds. Beat to a small peak. Preheat the oven at 135°C for the upper heat and 140°C for the lower heat.

4. Mix the meringue and egg yolk batter in batches, stir evenly, leaving a small portion of the cake batter for surface decoration. Pour the rest of the cake batter into a 28×28 baking pan, shake twice, add 5 grams of cocoa powder to the excess cake batter, mix evenly, put it into a piping bag, squeeze the stripes diagonally, and then use chopsticks to outline the thousand-leaf pattern.

5. Open oven mode, bake at 135℃/140℃ for 60 minutes, cover with tin foil when satisfied with coloring halfway through