Accessories: a few drops of white vinegar and 2 grams of salt.
Steps:
1, separate the protein and egg yolk, and the bowl containing the protein should be oil-free and water-free, and there should be no egg yolk in the protein.
2. Egg yolk paste: Stir the egg yolk, add a quarter of sugar and stir until the sugar melts.
3. Add oil and stir until emulsified. The color becomes lighter and the volume becomes larger.
4. Add milk and mix well.
5, add low-gluten flour, use the Z-shaped method to mix the flour into a uniform and delicate yolk paste.
6, send the protein: add sugar to the protein three times. When beating the egg whites into coarse bubbles at low speed, first add one-third sugar, then add one-third sugar when beating them into fine bubbles, and add the remaining one-third sugar when beating them into lines at medium speed, then beat them for several rounds at medium speed, and then beat them at low speed to break the big bubbles. At this time, the egg beater can pull out the vertical small sharp corners, which is hard foaming. Stop beating. If you hit again, it will be too much. The medium speed is used here, so it is not easy to overdo it.
7. Check whether the protein cream is stable: beat it several times with a manual egg beater. After 2 minutes, see if there is any change. If it becomes rough, beat it a few times with a manual egg beater.
8, preheat the oven, fire up and down 145 degrees.
9. Mix one-third of the protein cream with the egg yolk paste, and mix well by stirring. Use a scraper to cling to the bottom of the basin, turn it up, and turn the basin counterclockwise with your left hand until it is mixed into a fine and smooth cake paste. Can't circle, easy to defoam.
10, pour the mixed egg yolk paste into the remaining egg white cream, and stir it with the above method to form a delicate and smooth cake paste, which cannot be circled and is easy to defoam.
1 1, pour the mixed cake paste into the mold at a height of 20 cm from the mold, then shake the mold a few times, remove the big bubbles, put it in the preheated oven, and fire it up and down 145 degrees for 55 minutes.
12. Take out the mold and shake it for a few times to shake off hot air. Immediately put it upside down on the drying net and let it dry until it is completely cooled, and then demould it.