I have made many ancient breakfast cakes in two months, and here is a summary. The most important step of ancient breakfast cake is to use hot noodles and water bath, and the taste is very soft and moist. You can refer to it ~

Materials:

1. Original flavor: 4 eggs, 40g corn oil, 50g milk, 60g low flour, 40g fine sugar.

2. Cocoa ancient breakfast: 4 eggs, 40 grams of corn oil, 55 grams of milk, 50 grams of low flour, 0/0 grams of cocoa powder/kloc, and 40 grams of fine sugar.

3. Light cheese: 4 buttered eggs, 40 grams of corn oil, 80 grams of cream cheese, 60 grams of milk, 60 grams of low flour and 40 grams of fine sugar.

Mould 18* 18*4.5 solid bottom square mould, gold plate 1 piece for water bath.

1. Original ancient breakfast

Heat the oil, sift in low flour and stir, add milk, let it cool, add egg yolk, stir, add sugar to the egg white until it is wet, first mix 1/3 egg whites, and then mix them all.

2. Cocoa is ancient

Sift low-powder cocoa powder into hot oil, stir, cool, add milk and egg yolk, stir the protein wet, 1/3 protein mix, mix all the ingredients evenly and pour them into the mold.

3. Light cheese is ancient

Cream cheese is mixed with milk heat-insulating water, sifted into hot oil and mixed with low powder, added into cheese, stirred and cooled, added with egg yolk, and stirred with wet protein.

4. Mold preparation

Cut the oiled paper and put it into the solid bottom mold. If the solid bottom is covered with tin foil, add 1cm high and cold water to the baking tray to heat it up. After preheating for 10 minute, there are small bubbles in the water. Put the mold into the water, and take out the oiled paper without backing up.