Egg yolk batter: 45g of low gluten flour, 45g of whole wheat flour, 20g of cornstarch, 30g of milk powder, 30g of granulated sugar A, 2g of salt, 5 egg yolks 75g of water/milk, 1.5g of yeast, 1g of baking powder, vanilla extract in moderation

Egg white batter: 5 egg whites, B60g of sugar, 0.5g of cream of tartar/lemon juice/white vinegar g/a few drops

Optional ingredients: nuts moderate, cheese powder 20g

1, low flour, whole wheat flour, corn starch, milk powder, baking powder mixed, sifted;

2, yeast with water or milk melted, poured into the powder slightly mixed and stirred, and then add granulated sugar and salt, stirring well can be, and then covered with a lid to ferment for 2 hours;

3, fermentation Into the mold, add the appropriate amount of nuts, cake batter room temperature fermentation 20-30 minutes. (I 30 degrees room temperature fermentation 20 minutes);

7, 160 degrees preheated oven 15-20 minutes, put the cake batter, 130 degrees up and down 35 minutes, turn 150 degrees up and down 35 minutes;

8, out of the oven in a timely manner inverted to cool down, cut into pieces, open eat it!