Guzao cake is a basic starter cake for baking. Compared with Qifeng cake, the making method is easier and more stable. This cake is characterized by hot noodles and water bath, and its taste is moist, which is my personal favorite.

? Materials?

4 eggs (about 6g/egg), 4g corn oil, 5g milk, 6g low flour and 4g fine sugar

? Mold?

18*18*4.5 square die with solid bottom, one gold plate for water bath

? Practice?

1. Prepare oil paper, cut and spread it according to the legend, preheat the oven for 14 degrees in advance, put the gold plate on the bottom layer, and inject cold water with a height of about 1cm. Here, the cold water is preheated together.

2. Heat the corn oil to 75-8 degrees, sieve the low flour into it, and stir it evenly. This step of scalding noodles also starts successfully.

3. Send it to wet foaming, don't overdo it, or it will crack easily

5. Add 1/3 of the egg yolk paste and stir it, then pour it back into the egg yolk paste and stir it evenly, then pour it into the mold and shake it lightly for a few times

6. At this time, the oven has been preheated for 1 minutes, and you can see that there are many small bubbles in the water in the baking tray. At this time, directly put the mold in the water and bake it for about 65 minutes

. Although this oven is only 35 liters, its internal height is still sufficient, and the surface of the cake is very evenly colored

8. You can cut it when it is warm, or you can eat it after it is refrigerated, each with its own flavor < P >? Tips? If you are worried about the smell of eggs, you can add a few drops of lemon juice when you send the egg whites. In fact, if it is baked thoroughly, it is very convenient to take a water bath with a solid bottom mold that has no smell of eggs. If it is covered with at least three layers of aluminum foil paper, this cake is baked in a water bath at a low temperature, and the time is preferably 6-7 minutes.