Pan cake ingredients: 3 eggs, 60 grams of low-gluten flour; Seasoning: 30 ml salad oil, 1 g salt, 70 g sugar, 45 ml milk and 2 drops of white vinegar.

The practice of pot cake

1. Separate the egg white and yolk, and put them into clean pots respectively; Beat the yolk first.

2. Add 10g sugar and salt to the egg yolk and mix well.

3. Add salad oil in stages and mix well.

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4. Add milk and mix well

5. Sift in low-gluten flour

6. Mix evenly with a rubber scraper for later use.

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7. Drop two or three drops of white vinegar or lemon juice into the egg white, and beat it into coarse bubbles with electric egg beater.

8. Add sugar in three times: add one third (20g) of sugar first.

9. Beat until the protein begins to thicken, and add the second sugar (one third of 20g).

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10. Beat again with an egg beater until the egg white has obvious scratches, and add the third sugar (one third 20g).

1 1. Stir intermittently until the eggbeater is turned over and the egg whites will not flow out. When the eggbeater is lifted, a small triangular sharp corner will appear, and the top of the sharp corner will stand upright or have a small hook.

12. Take half of the beaten egg white cream and put it in the egg yolk paste.

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13. Mix it evenly with a rubber scraper.

14. Pour the cake paste in step 12 back into the remaining meringue.

15. Continue to mix evenly.

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16. put a layer of tin foil in the pot, then two layers of oil paper, and then heat the pot on the fire.

17. Pour in the cake paste, smooth the surface, pick up the pot and knock it a few times to shake out the big bubbles in the cake paste.

18. Cover the pan and bake it slowly on the fire until the surface of the cake paste is basically solidified.

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19. Prepare to turn the cake over: first spread a piece of oiled paper on the surface of the cake.

20. Then cover the chopping board on the pot and turn it over with the pot. At this time, the cake will fall on the chopping board with the oiled paper.

2 1. Open the bottom oiled paper and put the cake into the pot again; Cover the pot and simmer until the cake is cooked.

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22. take out the mature cake, tear off the oily paper on the surface, cool it and cut it into pieces?

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Cooking tips

1. When egg yolk and egg white are separated, be careful not to mix egg yolk with egg white; The basin containing egg whites should be clean, oil-free and water-free, so as not to affect the sending of egg whites;

2, add a few drops of white vinegar or lemon juice to the egg white, which can make the egg white easier to send, but be careful not to add too much, just a few drops;

3. Don't stir in circles after sifting the flour, so as to avoid gluten in the batter and affect the taste of the cake. Turn it up and down.

4. Before pouring the cake paste into the pot, heat the pot;

5. When baking the cake in the pan, the fire must be well controlled, otherwise it is easy to burn. The minimum fire should be used in the whole process, and the pan should be continuously rotated during baking to make it evenly heated;

6. To judge whether the cake is mature, you can poke the toothpick into the cake and take it out. If the toothpick is clean and there is no cake paste, it means that the cake is cooked;

7. In the baking process, when the cake paste is heated, water vapor will condense on the lid, so when the lid is opened, it should move quickly and be careful not to drop water on the cake;

8. When turning the cake over, wait until the surface of the cake is almost solidified. If it is still flowing cake paste, it is difficult to operate when turning over. ?