Egg yolk batter: egg yolk 40g, brown sugar 40g, salad oil 40g, water 40g, low-gluten flour 80g, ginger powder 5g, protein cream 160g, brown sugar 30g.

working methods

Egg yolk batter

1. Put the egg yolk into the pot, add the brown sugar three times, and keep stirring until no brown sugar particles can be seen. (Figure 1)

2. Pour in salad oil and mix well. (Figure 2)

3. Add water and stir well. (Figure 3)

4. Sift in the flour mixed with ginger powder and stir it quickly with an egg beater until the powder disappears and there are no particles. Standby state (Figure 4)

meringue

1. Put the egg white into a pot without water and oil, add brown sugar, and beat until the egg white is wet and foaming, that is, lift the eggbeater, and the sharp corners of the egg white droop slightly.

2. Take part of the egg white cream and mix it with the previous yolk paste. After stirring evenly, pour it back into the egg white cream bowl and stir it all until no protein can be seen. (Figure 5)

3. Pour into the mold and shake off the air. (Figure 6)

4. Preheat the oven to 170 degrees. Put it in the oven for 40 minutes. Pat the surface of the cake, don't make a rustling sound. Back buckle after baking.