Step 2 stir the cake paste

Step 3: Pour into the mold

Step 4: Put it in the oven.

5. Out of the oven

1. Weigh all the materials for standby: 5 eggs, 40g milk, 20g white sugar (for egg yolk), 85g low flour, 60g white sugar (for protein), 40g corn oil, 1g aluminum-free baking powder (optional) and a few drops of lemon juice to prepare two stainless steel pot. (I used two stainless steel pot's). Wash them and dry them with kitchen paper towels. Make sure there is no oil or water.

2. Mix the cake paste: beat 5 eggs into the basin and separate the yolk. Make sure there is no yolk in the egg white, otherwise the egg white will not be sent away for a while. Pour 20 grams of sugar into the egg yolk and stir for a few minutes by hand until the egg yolk swells slightly and changes color. Pour 40 grams of corn oil (salad oil, olive oil or peanut oil are not recommended. ), continue to stir until completely mixed. Two or three minutes. Pour in 40 grams of milk, and mix with 85 grams of low-gluten flour and 1 gram of baking powder with a little beating. A scraper is used here. You can use a flat rice spoon without a scraper. Don't stir in circles, stir like cooking. Cross and stir evenly until there are no dry powder and particles. Put the yolk paste on one side of the egg white and squeeze a few drops of lemon juice to reduce the fishy smell of the egg and make the egg white more stable. (If not, use white vinegar instead) Beat eggs at low speed. Turn the basin and hit. Beat into coarse bubbles and add about 20 grams of white sugar. Keep beating. Preheat the oven to 150℃ while beating the egg whites, add 20 grams of sugar, stir and continue to put 20 grams until 60 grams are completely put in. (Put sugar in three times, which is easier to pass and more uniform. ) at this level, I feel that the eggbeater has a slight resistance. Turn off the eggbeater and lift it gently, and the protein brought out presents short and straight sharp corners. It means it has been sent. If you are not sure, you can put a chopstick in it. If the chopsticks are straight, you are sure that you have succeeded. Take some egg whites into the yolk paste, or cross them up and down with a scraper, turn them over and stir them in circles. Mix well, and continue to take part of the mixture and stir. Mix all the materials three times.

3. Pour into the mold: pour the stirred cake paste into an eight-inch movable bottom cake mold. The cake paste should be thicker. This will not disappear after pouring into the mold, indicating that there is no defoaming. Pick up the mold, about 20CM high from the desktop, drop it and shake it twice. Shake out the big bubbles inside. The tissue in the baked cake is delicate enough. There will be no big holes.

4. Send it to the oven and count from the bottom to the second floor. 150℃ for 50 minutes. Because my oven is hot, I always put half a tray of hot water on the ground floor. When the cake is half baked and the water is just dry, the cake will not crack or get wet. Just right. For the last twenty minutes, I used to cover the cake with a layer of tin foil. Because the temperature in my oven is really high. I'm afraid the top roast is too old, which will affect the appearance.

5. Take it out of the oven. Put on insulating gloves and pick up the cake. Shake the table twice to shake out the air inside. The cake won't collapse. Hang upside down on the baking net to cool. Inverted buttons are also used to avoid folding and shrinking of cakes. Be sure to dry it until it is completely cold. Take out the mold and gently press the edge of the cake with your hand. Separate the cake from the mold.