Whipping failure of egg whites can be used to do not rely on the egg whipped pan cake, pan try to do, I did not expect the results are surprisingly good, the two sides of the crunchy, the center of the soft and soft, and not inferior to the oven sponge cake.

Ingredients:

1, 3 eggs.

2, 100 grams of low gluten flour.

3, sugar 45 grams.

4, 25 grams of salad oil.

5, 20 grams of milk.

6, lemon juice or white vinegar 1 drop.

Directions:

1, prepare two containers without water and oil, aluminum containers are most conducive to protein whipping, my family did not so I used a stainless steel basin instead.

2, egg white yolk separation, handicapped friends can use the yolk separator, very convenient, egg white put aside, add salad oil and pure milk in the yolk. Beaten, then sifted into the low gluten flour, stirred well, into a batter put aside.

3, add a drop of lemon juice in the egg white, use a whisk to open the low speed gear to the fish-eye shape of the coarse bubbles, add 15 grams of sugar, continue to beat, wait until the big bubbles into small bubbles, and then add 15 grams of sugar, open the medium speed gear to the egg white fine, white, with the grain, add the last 15 grams of sugar, the whisk opened to the highest speed, continue to beat until the whisk is lifted to the whiten cream can be The whisks can be lifted to the top of the whisk, and the meringue can be hooked up.

4, scoop half of the meringue into the egg yolk paste, use a rubber spatula to stir around to prevent too much defoaming, and then pour the cake batter into the rest of the meringue and mix well.

5, prepare the pan, turn on the heat without oil, with a large spoon scoop a spoon into the pan over low heat and fry slowly, a pot can be put three or four, until the surface of the cake bubbles turn over, you can see that it is a golden brown, very attractive, about thirty seconds after the turn over, turn over a few times, both sides of the pan can be golden brown.