Practice: 1, chilled eggs, separate yolk.
2. Beat the egg yolk evenly with an egg beater, add milk and mix well, then add corn oil and mix well. In cold winter, milk can be heated, mixed with oil and stirred evenly, and then put into egg yolk to stir.
3. Put the sieved low flour into the egg yolk paste and stir evenly with a spatula like cooking. This step is very important. Egg yolk paste must be very uniform, without small particles, and can flow.
4. Put the egg white into a stainless steel basin, without water or water. After slicing the lemon, wring out the juice by hand and add the egg whites. When electric egg beater beat at low speed until it is rough and fisheye-shaped, add sugar for the first time, then beat at medium speed, add sugar for the second time when the egg white is fine, and then add sugar for the third time at high speed for a while. Pay attention to check the sending status. When there are long sharp corners, it will be in a wet state. At this time, slow down the speed to a medium speed, and check while hitting until a short and upright sharp corner appears. Beat at low speed for a while, turn the basin upside down, and the frost won't fall off. The sending process will last about 6 7 minutes, and it will be longer in winter.
5. Take 2/ 1 protein paste, pour it into the egg yolk paste, wave it from the bottom of the basin like cooking, and stir it quickly. Don't turn around. To avoid defoaming. Then pour the remaining 1/2 protein paste and continue to stir evenly. The action should be light and fast, the protein should be delivered properly, and the technique should be correct, so that it will not easily defoam. Frost-free snow tells us a good way to test whether protein is defoaming. After the two pastes are mixed, the volume does not decrease before and after mixing, that is, there is no defoaming.
6. Preheat the oven when delivering the protein 120 10 minute. The temperature is set according to your own oven, so don't copy it.
7. Pour hurricane paste into the mold and lift the mold. It's a little far from the desktop. Knock a few times to shake out the bubbles in the paste. Put it in the preheated oven for 65 minutes. Because it is baked at low temperature for a long time, this Qifeng has a little more liquid. When baking for 30 minutes, go and observe. If you think the surface color of the cake is very light, you can raise the temperature appropriately. If the color is satisfactory, there is no need to raise the temperature.
8. Take out the cake immediately after baking. Turn it upside down. I put it upside down on the stainless steel net fruit washing screen, so that the surface of the cake will not be pressed out. Let it cool. Scrape the cake body inward along the periphery of the mold by hand and demould it.