Low gluten flour 80g baking powder 5g eggs 4 milk 60ml sugar 80g little oil.
1. First, separate egg yolk from protein. Mix flour and baking powder well (note: you must use low-gluten flour to make cakes! ! High-gluten flour is not suitable for making cakes)
2. Then, mix egg yolk (note that it is egg yolk ... protein 5 in the following step), milk (yogurt is better, add 2 spoonfuls of condensed milk or milk powder if you want to be fragrant), 40 grams of sugar and 1 spoonful of oil.
3. Mix flour and baking powder again.
4. Then pour into the egg yolk mixture and stir well. Then put it aside and let the flour mixture ferment for a while.
5. I finally started to beat the egg whites. Many people don't have an egg beater, so they beat the egg whites manually with three chopsticks (the egg beater and container can't be stained with oil and water), add a little salt or a few drops of vinegar, and beat for a while to see if there are any bubbles. Add 40 grams of sugar, or add sugar twice, and continue to beat ... until the egg white bubbles, it will be fine. The more cakes you make, the better, about 65438.
6. Then, add the egg white into the egg yolk mixture for 2 to 3 times, add it once and stir it evenly, then add it again.
7. After completely stirring evenly. Prepare a container for a microwave oven and grease it around. Pour the fully mixed slurry into a container. ...
8. Shake the container filled with powder slurry on the table a few times to drive away the big bubbles. Then you can go into the microwave oven!
9. If you want to heat evenly, first put a pair of bamboo or wooden chopsticks under it, and then put the container on the chopsticks.
Turn the microwave oven to medium and high-grade firepower for about 5 minutes. Open in five minutes. If it is not ripe enough, heat it again 1 min.
10. After eating, take it out and put it upside down on the plate.
note:
Many people failed to make cakes in the microwave oven because protein didn't send them away. Now let me tell you the secret of my egg white! As long as 10 minutes, you can bake a soft cake without baking powder!
1. Check your eggbeater first. The basin and eggbeater must be clean, oil-free and water-free, otherwise it will increase the difficulty of delivery.
Now let's beat the egg whites! First, add a spoonful of salt to the protein bowl, which is very helpful for delivering protein! Start beating ... until the egg white bubbles, which only takes 1 minute.
3. Now, you can add the 1/3 sugar you prepared to the egg white, and keep stirring … until the egg white bubbles evenly. The egg white is still watery at this time. This may take three minutes.
4. Add 1/2 remaining sugar, stir ... bring the protein white, and look carefully! At this time, protein can still see thin bubbles, but they have become semi-liquid. If you are making angel cake or Qifeng cake, you can do it. This seems to be called "wet bubble". At this time, you beat the egg and stir the egg white, and the egg white will drip down. This will take about 4 minutes.
5. Finally, put all the remaining sugar into the basin. Bottom line: Your hand feels a little heavy after playing, and protein has become semi-colloidal. After playing for a period of time, you can sprinkle the protein in the corner of the basin at will, and it will not flow. This is called "dry bubble", which is most suitable for making sponge cakes. Two minutes, that's enough!
6. Well, you have a successful protein in 10 minutes. Will make a successful cake! I don't need to say it below! You can make a fragrant and soft cake without baking powder.