Egg white part: Yolk part:

Egg white 1200(g) Yolk 800(g)

Lian white sugar 800 Lian white sugar 400

Powdered cream of tartar 10 Salt 8

Baking powder 10

Salad oil 450

Water 480

Low gluten 900

Vanilla 10

Operating Procedure

1, egg yolk part: use a whisk to stir the egg yolks, sugar, salt, stir together until the sugar is dissolved, then add the salad oil and water and stir well, baking powder, gluten free powder, vanilla powder sifted and added to the mix together.

2. For the egg white part, use SM-201 or SM-401 to speed up the mixing process for about 8 minutes. Egg white and cream of tartar first beat to wet foam, then add sugar to continue to beat to dry foam, in order to make the protein gas uniform, fine, and finally available in medium speed defoaming.

● With a finger to the whipped egg white hook up, there are hard spikes, inverted will not bend, otherwise it will make the baked cake shrink after coming out of the oven, but not more than dry foam, so that the egg white has lost its toughness. ● protein whipping and whisk has a lot to do with the whisk, the whisking ball must be closely with the cylinder, at high speed in order to hit the fine, tough protein tissue

3, first take 1/3 whipped egg white to join the batter part of the hand gently stirred evenly, and then finally pour the whole bowl of batter into the egg white, continue to mix and shake evenly can be.

● When the batter is mixed with the egg white, it must not be mixed by machine, but must be mixed by hand, and the batter should be mixed gently from top to bottom with the palm of the hand facing upward, without rotating it from side to side or exerting too much force, and it should be avoided to mix it for too long, which can damage the egg white, and thin out the whole batter, and lead to failure of making the cake.

4. Place the batter into a round birthday cake mold, about 8 minutes full, and smooth the surface. Baking SettingsSM-503 upper heat 180 ℃ lower heat 150 ℃ skin color and turn off the heat, until baked about 30 minutes or so.SM-603 upper heat 180 ℃ lower heat 160 ℃ skin color and turn off the heat, until baked about 30 minutes or so.SM-803T upper heat 180 ℃ lower heat 150 ℃ skin color and turn off the heat, until baked about 30 minutes or so.SM-803F upper heat SM-803F Top: 180℃ Bottom: 150℃, turn off the heat when the color of the skin is on, and bake for about 30 minutes. Judge whether the cake is baked, can be used to gently press the cake, such as the cake popped up that has matured, such as the cake pressure did not return to its original shape, indicating that the cake is not yet baked, or can be used to fork the cake into the bamboo paper, pick up the bamboo paper to see if there is no batter, such as the list is ripe, there is a residual batter, indicating that the middle of the cake is not ripe, and also continue to bake.