foodstuff

Bake 40 grams of original cake powder, 2 eggs, 30 grams of milk, 20 grams of corn oil and 40 grams of sugar.

method of work

1, egg white and egg yolk are separated, and the egg white is put into an oil-free and water-free basin.

2. Add milk and corn oil to the egg yolk, mix well and sift in the cake powder.

3. Use a hand-held egg beater to mix evenly, without dry powder and particles, and set aside for use.

4. Beat the egg whites into thick bubbles with electric egg beater, then add15g sugar and turn to high speed to beat the egg whites.

5. After the protein is fine, add15g sugar and continue to send it at high speed.

6. When obvious lines appear, add the remaining sugar and continue to send it at high speed.

7. When you lift the eggbeater, this big right angle appears, and turn it to a low speed for one minute to make the protein more delicate.

8. Paste one-third of the protein into the egg yolk paste, mix it evenly, and then pour it back into the big bowl of protein paste.

9. Stir well to form a delicate and shiny cake paste.

10, paste the cake into a 6-inch removable bottom cake mold, and shake it a few times, causing big bubbles.

1 1, put it into a preheated air frying pan, 140 degrees, the equation is 20 minutes, and then it is changed to 170 degrees for 30 minutes.

12, when the time is up, you can pull out the frying basket to check the cake, pat the surface of the cake with your hand and make a bang, indicating that the inside of the cake is mature.

13, take the cake out of the frying basket, and shake it a few times to shake off excess heat.

14. Invert it on a cooling rack, naturally cool it, and then demould it.