5 egg whites

5 egg yolks

Whole egg 1 piece

50 grams of oil

80 grams of low-gluten flour

80 grams of milk

80 grams of fine sugar

Salt1.5g.

A few drops of lemon juice or white vinegar

How to shake the hip cake?

The 7-inch square movable bottom mold I use is wrapped with two layers of tin foil (multiple layers are ok, so don't let water in, or the result will be very miserable). The silicone oil paper inside is wrapped around it and the part that is too high is cut off by more than one section.

Separate five egg whites and egg yolks. There must be no water or all impurities in the egg whites. Put the egg whites in the freezer, so that the egg white cream is more stable! Can't put it for too long, it will only take more than ten minutes. It is best to have a circle of ice slag around the bowl wall!

Put 50 grams of oil in the pot, heat it on medium heat until the oil ripples, which is about 70-80℃, and pour it into the basin. Pay attention to the fact that the oil temperature should not be too high, which will lead to waist shrinkage and too wet internal tissues.

Then add 80 grams of sieved flour, stir evenly by Z-shape method, and there is no dry powder! At this time, the batter will turn yellow.

Add 80 ml of milk, mix well, and add 1 whole egg and 5 yolks at one time.

While turning the basin, mix it evenly with the J-shaped method.

Preheat the oven 170℃ (more than when baking cakes 10℃, because the temperature will drop when the oven is turned on).

Take the egg white out of the freezer, add 1.5 grams of salt and lemon juice and start to send it away. When the egg white is broken into large bubbles at high speed, add one third of the sugar. When the egg white is beaten into small bubbles at medium speed, add the previous third of sugar. Beat at a low speed with the remaining sugar when it is delicate and has lines at the beginning! Scrape the edge of the basin to the middle, until it is 78% wet. Be sure to observe the state carefully and don't hit it! ! After beating, whip it with a manual eggbeater and pull it down. That's it! !

First add one third of the egg white cream to the egg yolk paste and mix well, then pour back the egg white cream and mix well by J-shaped method! Pour it into the mold and shake it twice.

Use a toothpick to break the bubbles on the surface, and add warm water1-2 cm to the baking tray! After entering the oven, the temperature is adjusted back to 160℃ for 30 minutes; 150℃ for 20-30 minutes. I'll paint it in 30 minutes. Cover it with tin foil! Time comes according to oven temper, for reference only!

The demoulding and cooling do not need to be reversed.

Soft and delicate taste! ! !

Tips

1. Don't send away the egg white, just foam it wet!

2. Be sure to use the water bath method

3. Adjust the temperature according to your oven.

4. Remember that when you send the protein, you have to beat it at a low speed, so that the protein will be more stable and not prone to problems! !

5. Use fresh ocean eggs, shake them before buying, and don't choose the ones that shake inside. Try not to use earth eggs, there are too few egg whites!

6. It will shake when it is hot, but it won't after it is cooled!