original mini cake

ingredients: 4g of low-gluten flour, 38g of pure milk, lemon juice, 2 eggs, 28g of corn oil and 8g of sugar.

Specific methods:

1. Stir the milk and corn oil until they are emulsified.

2. Sift in low-gluten flour and mix well. Add two egg yolks in a Z shape and mix well.

3. Freeze the egg white for 1 minutes, drop a few drops of lemon juice into the sugar, and send it at high speed until a small sharp corner appears.

4. Mix one third of the egg white cream with the egg yolk paste and mix well.

5. Pour it back into the remaining protein cream and continue to mix evenly.

6. put the batter into a paper bag, and squeeze the batter into the mold until it is 7% full.

7. put it into a preheated oven, and bake it at 13 degrees for 35 minutes, and then turn it to 15 degrees for 1 minutes.