Materials: 5 eggs, 90g of low gluten flour, 90g of sugar (according to personal taste to add), 50g of cooking oil, 50g of pure milk.
Methods:
1. First of all, you need to prepare all kinds of materials, make sure to buy an electric whisk, it is best to have measuring cups and other utensils, if not prepared is also possible;;
2.
2. Prepare two pots will be separated into two pots of egg yolks and egg white, remember, must be thoroughly separated, here you can buy a separator;
3. Whip the egg white, whipping with medium speed, the sugar will be added to three times to whipping (this step is particularly important), the sugar from less to more to join the high-speed whipping, be sure to whipping;
4. Until it turns into a creamy, lifting There are small tips on the good;
5. The egg yolks with a hand whisk (you can also use chopsticks) to break up the egg yolks, add cooking oil and sugar and flour, and then beat! Until the color of the egg yolk becomes lighter, the flour has no small lumps;
6. Add the beaten egg white to the egg yolk, stirring constantly until the flour becomes very fine;
7. Pour the beaten egg and flour into the mold, preheat the oven at 170 degrees Celsius for 10 minutes;
8. Bake in the oven at 130 degrees Celsius for 30 minutes;
9. Bake at 170 degrees Celsius for another 10 minutes;
10.
10. Successful, fragrant and soft cake out of the oven.
Expanded Information:
The temperature at which the cake is baked is also key to its production. You must allow the oven to preheat before baking. In addition, the thickness and size of the cake biscuit will also have a requirement on the baking temperature and time.
Whether the cake is ripe or not can be tested by lightly pressing the surface with your finger, if there is a fingerprint on the surface or you feel that the inside is still soft and floating, it is not ripe; if you feel that there is elasticity, it is ripe. The cake should be removed from the baking pan immediately after it comes out of the oven, or it will shrink.
Reference:
Cake