Formula:

Eggs, milk, corn oil, fine sugar, white vinegar or lemon juice, salty salt, low-gluten flour.

Practice:

1, prepare the above ingredients, and separate the egg white and yolk with an egg separator. Be sure to remember that the egg white should be placed in an oil-free and waterless egg beating basin, otherwise it will affect the egg white.

2. Heat the corn oil in the microwave oven for one minute and then take it out. If you heat it directly in the pot, as long as there are oil flowers.

3. Add milk and continue to stir gently. Add milk and it will become sticky after stirring.

4. Add the eggs and stir.

5, add salt and two drops of white vinegar to the egg white, white vinegar has the effect of deodorizing.

6. Resist sending protein to the state of fish eye blebs, and add one third of sugar for the first time.

7. Add one-third of the protein to the egg yolk paste and stir. Do not stir in circles to avoid defoaming the protein. Stir evenly. Stir it from bottom to top.

8. Introduce the stirred egg yolk paste into the protein and mix it evenly in the same way.

9. Introduce the cake paste into a 6-inch mold, shake it twice, break the small bubbles on the surface, and start baking in water bath.

10, put 7 minutes full of water into the baking tray and put it on the lowest layer of the oven, put the movable bottom mold on the grid baking tray, and put the grid baking tray on the penultimate layer for baking.

1 1, after the ancient breakfast cake is baked, take it out immediately and shake it vertically in the air to avoid collapse due to uneven heating. It is not necessary to back it up, and it can be demoulded after three or four minutes.