Egg yolk paste formula: egg yolk 9g corn oil 63g milk 72g

low-gluten flour 9g

Protein paste formula: egg white 144g sugar 18g starch 9g lemon juice 9g

Production method

Method 1

Step 1: Make egg yolk paste, and mix corn oil and milk evenly until emulsified.

in step 2, add the sieved low-gluten flour, draw a Z shape and stir evenly.

in step 3, add the egg yolk and stir well for later use.

step 4: add the starch in the protein paste formula into the sugar and mix well.

step 5: add the lemon juice in the protein paste formula to the egg white and start to beat the protein.

in step 6, add sugar and starch three times. When the egg whites hit the big fish's eyes, add one-third of sugar and starch for the first time.

step 7: when the large protein bubbles turn into dense small bubbles, add one third of sugar and starch for the second time.

step 8: add the remaining one third of sugar and starch for the third time when the protein appears grain.

in step 9, beat the protein until it is dry and foaming.

Step 1 begins to mix the batter, and one third of the protein paste is taken out and mixed with the egg yolk paste evenly.

step 11: pour the batter into an 8-inch cake mold (lift the container to let the batter fall naturally), then gently shake out bubbles and start baking.

in step 12, fire at 15℃ and bake for about 45-5 minutes. You can test whether it is cooked with bamboo sticks.

step 13: take out the furnace, cool it upside down, and demould it after cooling.