How to do it: split the eggs, a, egg white, add 70 grams of sugar, drop 1-2 drops of white vinegar, stirring to whip until stiff peaks, (pick up with your fingers, the egg white paste is cocktail-shaped, stand up)
b, water (or milk) with soybean oil, mix well, add the remaining sugar Mix until the sugar melts, add sifted flour, mix in one direction, then add egg yolks and mix well.
c, take one-third of the a, add b slightly stirred, and then b all poured into the a, mixing well in one direction, you can into the mold (metal pot or small jar, it is best to pad the paper),
The oven temperature of 150 or so, bake for 40 minutes or so, to be the surface of the cake is golden brown and the middle of the cake is slightly bulging, inserted from the top of the bamboo skewer, pulled out of the paste after the material is not adhered to, at this point The cake is ready to be removed from the oven. After removing the cake from the oven, shake the mold slightly, invert the mold, and then remove the cake from the mold when it is cool enough to handle.
Peach shortbread (for smaller quantities, you can reduce the ingredients proportionally)
1 lard 1000g
2 eggs 10pcs
2 fine sugar 2250g
3 soybean oil 2000g
4 low gluten meal 5000g
4 baking powder (non-double-acting) 100g
4 baking soda 50g
4 Baking soda 50g
1Melt into liquid and leave to cool.
2 After mixing, add 1 and mix well; then add 3 and mix well, then add 4 and mix well.
This is the dough for the peach cake, which is then rolled into strips about 3 centimeters in diameter. Then cut into cylindrical doses weighing about 50 grams each.
Arrange the dough balls upright on a baking sheet, about two fingers apart. Using your fingers, press a crater down into each one. Sprinkle with melon seeds for decoration. Ready for the oven.
Preheat the oven to 175 degrees Celsius on top and 145 degrees Celsius on the bottom. Bake for 25 to 28 minutes and remove from the oven when cooked.