Materials: high gluten flour 30g
Eggs Two
Milk 25g
Unflavored salad oil 20g
Sugar 30g
Steps:
1, egg yolks beaten, add the milk, salad oil and whisk well, a few drops of vanilla extract, sift in the high gluten flour, and toss until no high flour is visible.
2, egg white first low-speed whipping ten seconds to interrupt the tendons in the protein, and then turn to high-speed whipping to the coarse foam puffed when a one-time addition of all the sugar, continue to whipping to dry foams.
3, preheated oven 160 degrees. One-third of the egg white and egg yolk batter mix well and then all poured into the rest of the egg white and mix well, the batter poured into the mold into the lower middle of the oven, 150 degrees up and down the fire baked 40 minutes.
4, after baking, the mold from 10 cm high fall, inverted cooling can be removed from the mold.