3 eggs, 45g low-gluten flour, 35g pure milk, 30g corn oil, 40g powdered sugar and a few drops of lemon juice.
2. Practice:
(1) separate the egg white from the yolk. The total weight of the egg shell is140g. The container for putting the egg white must be oil-free, water-free and impurity-free. When separating the egg white, be careful not to have a drop of yolk in it, otherwise it will be difficult to send it away.
(2) Beat the egg yolk evenly with a manual eggbeater, and then add 30 grams of corn oil to beat evenly. The corn oil can be replaced by sunflower oil and salad oil, but butter, vegetable oil and olive oil are not recommended.
(3) Add 35 grams of milk and mix well. Be sure to beat it for a while to completely blend the egg liquid with oil and milk.
(4) Add 45 grams of low-gluten flour and mix well. When mixing, gently stir it back and forth in the shape of a Z with an egg beater. Do not stir in circles to avoid gluten.
(5) The eggbeater is lifted from the batter, and the batter drips easily and smoothly from the eggbeater without dry powder, and the yolk paste is successfully mixed and set aside for use.
(6) Squeeze a few drops of lemon juice into the egg white, and it is the same to put a few drops of white vinegar without lemon juice. electric egg beater sent the egg white at high speed until the egg white was delicate and foamy, and added one third of powdered sugar.
(7) Use electric egg beater to continue to send at high speed, and add one third of powdered sugar when the egg white foam disappears and is fine and smooth.
(8) electric egg beater continued to beat at high speed, adding the last third of powdered sugar until it was wet and foamed.
(9) Continue to send the egg whites until the delicate lines appear, and electric egg beater will use low-grade to send them for a while. When he feels some slight resistance, he will stop sending them to avoid defoaming. Pick up the egg beater and have a look, showing an upright little sharp corner, and send them to completion.
(10) Use a silicone spatula to put one third of the protein into the egg yolk paste and mix it evenly. Do not stir in circles to avoid defoaming. Stir it from the bottom like a stir-fry dish, not too heavy, but lightly.
(1 1) Pour all the egg yolk paste into the beaten egg whites, or mix them evenly as just now, with a light movement.
(12) This is a well-mixed egg yolk paste, delicate and smooth.
(13) Pour the mixed batter into the 6-inch anode movable bottom die, and shake off a few large bubbles vertically from a height of about 10 cm. If there is dripping batter on the edge of the die after the vibration, it will affect the climbing of Qi Feng.
(14) Put the mold into a preheated oven, and bake the middle and lower layers at 130℃ to 140℃ for 45 to 50 minutes. It is suggested to buy a thermometer to measure the temperature of the oven, and observe the state of the cake during baking. If there is cracking, the temperature can be lowered by 10 degrees, because it is easy to crack if the temperature is too high.
(15) If the cake doesn't grow tall at this time, the temperature can be raised by 10 degrees. It is also possible that the egg white and the egg yolk paste are defoamed during mixing, and the egg white and the egg yolk paste are not evenly mixed, or the egg white is not hard to foam, which will cause the cake to fail to grow tall.
(16) When the cake is baked, wear heat-insulating gloves and quickly take it out of the oven. Drop it vertically and shake off the hot air. Then immediately put it upside down on the drying net and let it cool thoroughly. One more wordy sentence, be sure to do it upside down and let it cool thoroughly before demoulding, otherwise it will collapse and retract. You can put two bowls under the baking net to let the hot air out better.