You can use milk powder instead.

Ingredients?

12 eggs

200 grams of low-gluten flour

120 grams of milk

Fine 150 grams of sugar

150 grams of colorless and odorless vegetable oil

6 drops of lemon juice (white vinegar can be used instead or omitted if not available)

5 to 10 grams of corn starch

1.5 grams of salt

15 grams of brandy/rum (optional)

How to make a truly zero-fail ancient cake?

First cut 4 pieces of 10cm high cardboard. The length is the same as the mold. Stand on the four sides of the mold as shown on the left. Don’t be afraid of trouble. These 4 pieces of cardboard can be reused. Then cut 2 pieces of oil paper. As shown in the picture on the right, lay it criss-cross in the mold. It is recommended to cut one more piece and keep it as a reference later, so that you don’t have to mark the cut on the mold every time. This step is mainly to make it easier for the cake to climb? Here are Some people are afraid that the carton will burn or burn. Don’t worry, the water bath method will not burn it!

Please click to enter the picture description

Don’t know how to make cardboard and look here?

Please click to enter the picture description

Prepare everything Ingredients are required. I squeezed the lemon juice directly from fresh lemons. The lemons were not taken out from the refrigerator yet. There was no rum/brandy, so I didn’t add them this time. I poured the cornstarch directly from the bag when using it. You can do this once you have an approximate amount, because cornstarch tends to stick to the plates and cause waste. In addition, I only used 11 eggs because the egg beaters and egg beating basins at home are too small. If the tools are large enough, 12 pieces, the cake should be thicker?

Please click to enter the picture description

Heat the vegetable oil to almost 70 degrees. I heated this and let it cool for a while, so the temperature It's just right. You don't need to be so accurate when actually operating it. It should be 60-80 degrees. Don't be too hot. Too hot will burn the noodles. If you don't have a thermometer at home, you can just look at it. Just heat the oil until there are lines. < /p>

Please click to enter the image description

Pour the heated oil into the sifted low-gluten flour, and mix evenly (it is okay if there is no sieve here, but the flour is passed through) It will be more delicate if it is less likely to form lumps)

Please click to enter the image description

Pour the milk into the batter in the previous step, stir evenly, and then you will find that the batter looks like bean dregs. At this time, you may think that you have done something wrong, but in fact, you have not! Is it purple? It must be stirred like this. At first, you will find that the milk cannot dissolve in it. If you stir it for a while, it will melt in. In the end, it will become like this!

Please click to enter the picture description

Separate the egg white and egg yolk. The basin containing the egg white must be oil-free and water-free; the egg yolk, rum/brandy, and salt are all added to the batter like bean dregs. Put the egg whites in the refrigerator to refrigerate. If your eggs are not taken out from the refrigerator, you can put the egg whites in the freezer. The low-temperature egg whites are easier to whip

Use an egg beater to stir the egg yolk paste evenly until there are no particles. , use the Z-shape method to stir as much as possible, and do not make vigorous circles to prevent the flour from forming gluten. After stirring, it will almost look like this

Please click to enter the picture description

Take the egg whites out of the refrigerator. Add lemon juice and use a whisk to beat until it looks like big fish-eye bubbles. Add 1/3 of the sugar, and then beat

Please click to enter the picture description

Beat until it looks like fine bubbles as shown in the picture. Add another 1/3 of the sugar and continue beating

Please click to enter the image description

Beat until small lines appear in the egg whites then add the last 1/3 of the sugar and beat for another 3-5 rounds Add cornstarch, then stir with a whisk for a few times without turning on the machine until the cornstarch is dissolved into the egg whites (this will prevent the cornstarch from splashing everywhere), then turn on the whisk and continue beating the egg whites

Please click to enter the picture description

If the finally beaten egg whites are in a hard foaming state, there will be small sharp corners when lifting the egg beater, and the large lines in the basin will not disappear. In fact, this is the basis for my initial judgment. The egg whites will not flow if the egg whites soak up when the egg beating basin is set up.

Please click to enter the image description. Can the oven be heated up and down at 150 degrees for 80 minutes to start preheating? First, add 1/3 of the beaten egg whites to the egg yolk paste and stir evenly ( I forgot to take a picture. This is very simple and should be fine without a picture.)

; Then pour the mixed batter into the remaining 2/3 egg whites, cut and mix evenly as shown in the video (make a cut in the middle and turn it up from the bottom, turn the bowl after turning and continue this method until all Mix evenly)

Please click to enter the picture description

Finally, pour the cake batter into the initially prepared mold from a height of 20cm, use a spatula to smooth the surface, and pick up the mold Shake down 3 times from a height of 10cm to shake out the big bubbles inside. Then put it into the middle and lower layers of the preheated oven (what is the middle and lower layers? For example, the 3rd layer is the middle layer, then put it on the 2nd layer, choose according to your own oven), and when the time is up, you can eat delicious ancient breakfast Cake~~ Try to wait for the cake to cool before cutting? Important: Pour cold water into the baking pan. You can pour the cold water before placing the mold, or you can put it into the mold and then pour cold water. It is not poured into the mold, not into the mold. It's not pouring into the mold. The important thing is to say it three times. It's pouring into the baking pan where the mold is placed. If the mold is filled with cake batter, don't pour water! Pour a certain amount of cold water into the baking pan where the mold is installed. This certain amount means that the water in the normal baking pan will not overflow, about 1cm high. ?How do you add water and look at the picture below?

Please click to enter the picture description

How do you add water and look inside?

Please click to enter the picture description

< p>Guzao cakes are relatively moist, soft, and very delicious. Sometimes I lower the amount of sugar and give them to my children for breakfast. They are much more popular than steamed buns! ?

Please click to enter the picture description