1.Low gluten flour:120g

2. Sugar: 45g

3. Tata powder: 2g

4. Powdered powder: 2g

5. Edible oil: 75ML

6. Fresh milk: 90ML

7. Four eggs.

method of work

1.First, add 2g of PODA powder into the flour and mix well.

2. Stir the oil and milk into a milkshake

3. Pour the flour that has been stirred into the foam powder into the oil-milk mixture, and stir it slowly. Don't use too much force to avoid the gluten of the flour, just stir it until it is wet.

4. Separate egg whites from egg yolks.

5. Beat the egg whites, add the tartar powder (no need) and the remaining half of the sugar (if you beat the sugar manually, you should divide it into three times) until you beat the chicken tail. Beating the egg whites is the most critical process.

6. Put one third of the protein in the batter and mix it clockwise.

7. Pour the stirred batter into the remaining two-thirds of the egg whites and stir up and down. Don't beat around for too long to avoid defoaming.

8. Pour the cake paste into the mold and gently shake out the bubbles. Before that, preheat the oven.

9. Heat up and down for 6 minutes, then add tin foil to prevent the surface of the cake from burning, then turn down the heat for 15 minutes, and then turn on the heat for 15 minutes.