materials?

6 eggs

75g of vegetable oil

9g of low-gluten flour

6g of milk

73g of sugar

1g of salt

How to make an ancient breakfast cake?

separate the egg yolk protein. The protein must be placed in an oil-free and water-free basin and put in the freezer for later use. The yolk is put in a bowl for later use.

Heat the vegetable oil in a microwave oven to 6 degrees, sieve the low powder into the hot oil, and stir by hand until there are no particles.

Add the milk and egg yolk, and stir by hand. The egg yolk paste is just fine, let it stand aside for use

ps: If you need a more delicate taste, you can sieve the egg yolk paste

and preheat the oven for 18 degrees. Add salt to the egg whites, and add white sugar in three times, according to low speed-high speed-medium speed-low speed, not always high speed. Stay in one place for a few seconds, then beat the egg beater several times, then turn the egg beater slightly and stay for a few seconds, and so on until the pan turns a circle, which can knock out the big bubbles and make the protein more delicate. Until it is wet and foaming, you can have a small hook.

ps: Because the baking tray heated by water bath is filled with cold water, the temperature will be lowered when it is put in, so it will be about 3 degrees higher when it is preheated.

Take 1/3 of the egg white cream and mix it evenly, then pour it back into the egg white cream and mix it evenly, pour it into the baking tray from a height of about 2cm, smooth it from the middle to the periphery with a scraper, gently shake out big bubbles, and put it into the baking tray filled with cold water for water bath heating, with the water height at least 3cm. Then put them in the middle and lower layers of the oven, fire them up and down at 15 degrees for 6 minutes (the specific time depends on each oven)

Bake them, take them out, put them on the drying rack net, tear off the surrounding tarpaulins to dissipate heat, and cut them into pieces after cooling.