Cake practice:

Ingredients: 80g low-gluten flour, 80g fine sugar, 6 eggs, a few drops of salt, lemon juice, 60g butter and 80ml milk.

1, butter softened at room temperature is put into a porcelain bowl and can be heated at high temperature.

2, put a small fire on the gas stove, turn off the fire immediately after boiling.

3. Sieve the low-gluten flour into the above steps and mix well.

4. Add a whole egg and stir well, then gradually add five egg yolks separated from the egg white and stir well.

5. Add milk several times and mix well.

6. Add a few drops of lemon juice and 1g salt to five egg whites. When using electric egg beater to beat them to a rough state, add sugar to beat them to neutral, and lift the eggbeater with a small hook.

7. Take one-third of the beaten protein and add it to the egg yolk paste. Cut into sections and stir evenly.

8. Pour the mixed batter into the remaining protein paste and stir well.

9. Pour the batter into an 8-inch mold and shake the mold several times.

10, the mold is wrapped with a layer of tin foil and put into a baking tray filled with cold water.

1 1. The oven is preheated in advance 150 degrees, and the middle and lower layers are baked for 80 minutes.

12. Take out the baked cake, turn it upside down, and demould it after it is completely cooled.