(Weight: one Chang Di CK25B baking tray, or two 6-inch round molds)

Ingredients: 300g of eggs (6), 200g of low-gluten flour, 50g of fine sugar150g, 50g of vegetable oil or melted butter.

Baking: in the middle layer of the oven, fire up and down 180 degrees, 15-20 minutes (6-inch round mold reference temperature 180 degrees for 35 minutes).

Production process:

1. Prepare the ingredients, take the eggs out of the refrigerator, heat them in advance, and sift the flour.

2. Prepare a slightly larger basin and put the eggs in it.

3. Pour in the fine sugar again.

4. Take a pot, put hot water in the pot, heat the eggbeater with hot water, and beat the eggs with the eggbeater.

5-6. With continuous stirring, the egg liquid will gradually produce dense foam and become more and more concentrated.

7-8. When the eggs are sent to the eggbeater, the low egg paste will not disappear immediately. You can draw clear lines on the surface of the egg paste in the basin. (The whole sending process takes about 15 minutes)

9. Pour the low-gluten flour in three or four times, and carefully stir it from bottom to top with a rubber scraper to make the egg paste and flour mix evenly. Don't stir in circles to prevent the eggs from defoaming.

10, pour vegetable oil or melted butter into the stirred cake paste and continue to stir evenly.

1 1. Spread oiled paper on the baking tray and pour all the cake paste into the baking tray.

12. Smooth the cake paste, pick it up and shake it on the ground a few times to make the surface of the cake paste smooth and shake out the big bubbles inside. Put the baking tray in the preheated oven at 180 degrees, bake for 15-20 minutes, and insert the toothpick into the cake. When the toothpick is pulled out, it means it is ripe.

For more questions, please visit the website of Xizhou Kindergarten.