Cake Embryo

Egg white part of the material: Egg white 1900g, sugar 800g, cream of tartar 20g, starch 50g

Egg yolk part of the material: Water 300g, milk 300g, 600g of salad oil, 800g of low gluten flour, 700g of egg yolks, 100g of starch

Methods of making cake embryo:

I, yolk part of the production:

1, water, milk, salad oil into the basin, in the sifted flour into the basin Mix well.

2. Pour the egg yolks into the batter and mix well, and finally pour in the starch and mix well.

Second, the egg white part of the production:

1, the egg white, and cream of tartar poured into the whisk barrel, medium speed mixing until foamy, in the pouring of sugar quickly whipped to a small in the cocktail shape, and finally poured into the cornstarch mixing evenly on slow speed.

Three, the yolk part and the egg white part of the mix together can be filled into the mold baking:

1, first one-third of the egg white into the egg yolk bowl and mix well, and then will be evenly mixed batter into the batter bucket with the hands to mix well.

2. Pour the well-stirred batter into the mold and bake in the preheated oven. Batter 170℃, bottom 150℃. The baking time is about 30 minutes. After the cake embryo comes out of the oven, you need to drop it gently, and then invert it on a cooling net to cool.

Four, notes:

1, fresh milk cake must be eaten on the day, the next day the taste is not very good.

2, fresh milk cake relative to laminated cake taste light, low-fat, high nutrition, and gradually become the new darling of the pastry market, but its shelf life is short, not easy to store.

3, diabetic patients if you must eat, be sure to choose the use of sugar substitute additives cake, and a small amount of food.