Ingredients: milk, eggs, fine sugar, corn oil or salad oil, low-gluten flour, (corn starch, lemon juice) Tools: cooking basin, sieve, electric egg beater, manual egg beater, electronic scale, 6-inch /8-inch cake mold.
Egg yolk and egg white are separated, so be sure not to mix egg yolk with egg white! Pour pure milk and corn oil into the egg yolk, and let the pure milk and corn oil wrap the egg yolk. At this time, don't break up the mixture first, it's easy to crust too early, and then deal with it after sending the meringue.
Next, it's the highlight, and the egg whites are sent to make a protein cream, which directly affects the effect of the cake. Prepare fine sugar and divide it into three parts. Start with low gear, break up and then turn to high speed, and the protein begins to foam. Then turn to a high gear. After the fine sugar is added, the meringue will become soft. After foaming, the meringue will gradually harden and turn to a low speed. Then the meringue will start to have resistance and the eggbeater will gradually become heavier. The eggbeater should face the egg basin vertically, draw a circle in the middle of the egg basin and beat it slowly. Don't overdo it.
Preheat the oven 150℃. Remember step 0 1 mixing egg yolk, peanut oil and milk? Now deal with it and make egg yolk paste. Sift in the low-gluten flour, stir it evenly with a manual eggbeater, and do emulsification. Until the flour and other materials are completely mixed to make the batter sticky, you can draw circles, so that you can quickly mix the flour. The spilled oil must be peeled off with a scraper. It takes about 2-3 minutes to mix them evenly and become sticky, sticky and particle-free, so that the yolk paste is ready. After the egg yolk paste is done, check the state of the protein cream standing still. If it is no different from the previous state, you can go directly to the next step. If it's not, just stir it for a few turns with a manual eggbeater. Add 1/3 protein cream to the egg yolk paste and mix well. Then pour all the egg yolk paste into the remaining egg white cream at one time and mix well.
Slowly pour the evenly mixed batter into the mold from the height of 15-20cm, so that the big bubbles in it can be eliminated automatically. After pouring in, smooth it with a scraper, then shake the mold slightly, and fall freely from the height of about 5cm 1-2 times, so that the big bubbles in it can be eliminated automatically. Don't use too much force or too many times to avoid entering the air from the bottom. If there are bubbles on the surface, you can prick them with a toothpick. The mixed batter should be sent to the oven as soon as possible to avoid defoaming.
Put it in the oven and bake at the middle and lower levels 150℃ for 60 minutes. Because the oven size and temperature control are inconsistent, the time is for reference only, and it is normal to float up and down 10 minutes. Visual judgment means that the surface bulges a certain height and collapses a little, which means it is ripe. If you are not sure, you can insert a toothpick into it, and if there is no batter out, it is baked.
When demoulding, gently press the cake down along the edge of the mold and push it to the center of the mold, so that the side of the cake is separated from the mold for two-thirds of the height, and then lift the bottom to take out the cake, and then gently push it up, so that the cake can be easily demoulded.