Stainless steel egg beater.
2. Materials: low-gluten flour, baking powder (no need), whipped cream, cooking oil, powdered sugar, three eggs and a bottle of pure milk.
Extended data:
Take the egg out of the refrigerator in advance, separate the egg white and yolk, add corn starch, baking powder and salt to the low-gluten flour, mix well, and pass.
Screen for standby;
2. Add 20g of white sugar to the egg yolk and beat it evenly, then add salad oil and milk in 3-4 times and beat it until the egg yolk liquid is even and thick.
Thick, no separation of oil and water;
3. Gently add flour, quickly cut and mix evenly, and flour particles cannot appear in the liquid. At this time, the oven can be preheated to 180 degrees;
4. Add lemon juice to the egg white, use an egg beater to make fish-eye-shaped bubbles, then add 20 grams of white sugar, and the remaining 40 grams of white sugar will be beaten 1-2.
Add it once every minute and twice until the protein is hard and foamed. When you lift the eggbeater, the egg whites at the top will stand in a triangle shape and will not bend.
Qu;
5. Take out the egg white of 1/3 and mix it with the egg yolk mixed before, cut and mix it evenly with a rubber scraper, then pour the mixed batter into the egg white and cut and mix it evenly quickly;
6. After completely mixing, immediately pour the dough into the cake mold and shake it a few times to remove bubbles.
7. Put the mold into the middle layer of the oven, bake it at 180 degrees for 40 minutes, take it out immediately after baking, and release it after cooling;