Oven Cake Embryo

Proportions:

Egg whites: ? Sugar: low gluten flour: milk: chinook oil

1: 0.48: 0.48 : 0.3 ? : 0.253

Ingredients ?

Eggs

6

Sugar

90g

Low Gluten Flour

90g

Milk

60g

Kimchee Oil 45g

Oven Cake Embryo Directions ?

Separate the egg whites from the yolks

Whisk the egg whites with a whisk on medium speed, about the same speed as you would add the sugar and continue to whip (add the sugar in two or three batches)

At this level, you can add the sugar one more time

Until there are visible cracks in the egg white whites, then stop to pick them out and look at them.

The whipped egg whites will not fall down (isn't it amazing)

Then add flour to the egg yolks (make sure the flour is sifted)

Add the milk and oil to the egg yolks

Beat the egg whites with a wire whisk on medium speed

Add the sugar to the egg yolks, then add the sugar.

Add the freshly whipped egg whites (in three additions), mixing in one direction as if scrambling, not the other way around, and preferably rotating the container at the same time

After mixing, you can tap to shake out the air bubbles

Brush the molds with oil (I used 8-inch molds)

Pour in the mixture

I also saved some for the cups

Then put it in the oven

Middle level, top and bottom, 180℃, 25 minutes

Done

There you go

There you go

There you go

There you go

There you go!