Egg, 12 teaspoon white vinegar, a little 4, 70g sugar, 55g corn oil, 55g milk, 70g low-gluten flour, baking powder, 0.5 teaspoon salt and a little white vinegar.

working methods

1. Separate the yolk from protein;

2. Put the protein into a clean oil-free basin, and use electric egg beater to beat the protein at low speed. When foaming, add vinegar and salt, and gradually add sugar for three times until it is neutral. The speed of the eggbeater is slow-fast-medium-slow, until the eggbeater is picked up and the egg paste becomes a hook. In the second half, slow down and let the cake dry thoroughly. )

3. Take another pot, slowly add the milk into the corn oil, and stir evenly with an eggbeater while pouring; While stirring, slowly add the sieved low-gluten flour and baking powder, then add the egg yolk and cut it into egg yolk batter.

4. Take the protein paste 1/3 and pour it into the egg yolk batter, gently stir it by cutting and mixing, then pour the stirred paste back into the protein bowl and cut and mix evenly.

5. Spread oil paper on the baking tray, pour in the batter and scrape the surface.

6. Oven 180 degree preheating 10 minute, baking tray in the middle layer, 175 degree baking 15-25 minutes;

7. The cake protrudes from the baking tray about 1cm. When the surface is golden, insert it with a toothpick, if there is no batter.

8. Take out the cake, put it upside down on a new cake paper, tear off the oily paper at the bottom and let it cool;

skill

Shear mixing method: just use a rubber shovel to circle the basin, pick it up from the bottom of the basin, and then cross it in the basin. If you have time, you can find a video address for people who don't know. It's very simple ~ I used Menez sandwich, because considering that my family doesn't like cream ~ jam ~