A: 13g of low-gluten flour, 1/2 tsp of baking powder, 15g of almond powder, 5g of corn starch, 7g of milk powder

B: 5g of animal fresh cream, 9g of butter, 15g of whole eggs, 13g of fine sugar and 1/4 tsp of salt

c.

2. Mix the low-gluten flour, baking powder, almond powder, corn starch and milk powder and sieve them for later use.

3. Cut the butter softened at room temperature into small pieces, put it in a small pot together with the animal fresh cream, and cook it over low heat until it melts.

4. After boiling until it is liquid, turn off the fire and let it warm.

5. Add salt to the whole egg and put the fine sugar into the basin.

6. Beat the egg mixture with electric egg beater until the color changes from yellow to light white.

7. slowly add honey water.

8. Use electric egg beater Expressway to send people away.

9. Beat until the beating head is lifted, and the egg liquid can draw 8 characters and disappear in just a few seconds.

1. Sieve the powder into the egg mixture with a mesh sieve.

11. Mix the batter well with a rubber scraper.

12. Pour the cooked butter and whipped cream into the batter.

13. Use a scraper to mix evenly from bottom to top, which is the cake batter.

14. Take the cake paper and put it into the Sanneng silicone mold. The oven is preheated at 17 degrees.

15, pour the cake paste into the mold, 9 minutes full.

16. Preheat the oven at 17 degrees, bake the middle layer at 17 degrees (without hot air) for about 25 minutes, and then take it out and enjoy it.

Making skills of milk-flavored egg cake:

1. Although this cake uses a small amount of baking powder, it is mainly expanded by beating the whole egg, so the egg must be beaten to twice the size, and the egg liquid can be pulled out of the 8-character ribbon. In order to help the whole egg to be sent smoothly, room temperature eggs should be used. If conditions permit, it can be heated to 4 degrees across the water, which can better help to send.

2. The water for brewing honey should not be too hot, because hot water will cause the nutrient loss of honey.

3. Because a lot of cream and whipped cream are added to the cake liquid, it is easy to defoam, so when mixing at last, the speed should be fast, and a long stay will cause defoaming.