Bake at 150℃ over upper and lower heat for about 45 minutes.
Ingredients: (Amount/inch (round mold)) 160g egg white, 80g egg yolk, 60g fine sugar (for egg white), 20g fine sugar, 60g water, 50g salad oil, a few drops of lemon juice, low 90g gluten flour
Step 1
Beginners must use an egg separator and use a small bowl for turnover. Separate one, pour it into the basin, and then separate the next one to avoid A broken egg contaminates all the previously separated egg whites.
Step 2
Add 20g of fine sugar to the egg yolks.
Step 3
Stir until there are no sugar particles and set aside. Note that over-stirring will lose the fragrance of the eggs.
Step 4
In another basin, weigh the water and oil together.
Step 5
Use a manual egg beater to stir the oil and water until emulsified.
Step 6
Oil-water emulsification is the combination of oil and water molecules, showing a thick milky white state. It is easier to emulsify when the room temperature is low. This step is very important. , cannot be ignored.
Step 7
Pour the oil-water emulsion into the egg yolks and stir evenly.
Step 8
Sift the low-gluten flour twice and add it to the egg yolk liquid.
Step 9
Add the first low-gluten flour and stir evenly until there is no graininess. Then add the second low-gluten flour. Note that the mixing method after adding the low-gluten flour is forward and reverse. Make circles.
Step 10
Add a few drops of lemon juice to the egg whites. If you don’t have lemon juice, white vinegar will work.
Step 11
Use an electric egg beater at medium speed to beat until the fish eye bubbles (large bubbles like fish eyes) are reached for the first time.
Step 12
After beating the fish until it has bubbles, add 1/3 of 60g fine sugar to the egg whites.
Step 13
Continue to beat until the foam is relatively fine. Pay attention to the mixing head of the egg beater and just press it lightly against the wall of the basin and rotate it in a circle. This can beat the egg evenly. If you stop Whipping in one location will result in uneven density of the meringue. Add another 1/3 of the caster sugar.
Step 14
Continue to beat until fine foam, add the last 1/3 of the fine sugar.
Step 15
Until the meringue is stiffly whipped (also called 100% foaming), the stiff whipping state is as shown in the picture. Whipping meringue requires experience to master the hardness of the foam. We can use four methods to judge whether the meringue is hard. The egg beater feels obvious resistance, and the meringue is not fluid; turn the basin upside down, and the meringue will not move; insert a chopstick into the meringue, and it will stand upright; the stirring head of the egg beater can pull out the meringue. Short and straight peaks.
Step 16
Take 1/3 of the meringue and add it to the egg yolk batter. Use the "cutting and mixing" and "turning" techniques to mix the cake batter evenly. Do not use " The "stirring" technique will increase extrusion and cause the cake batter to defoam.
Step 17
Pour the pre-mixed cake batter back into the remaining 2/3 of the meringue, and continue to mix by cutting and turning to mix the cake batter. Evenly.
Step 18
Pour the completely mixed cake batter into the mold from a height of 20CM. The purpose of this is to eliminate large air bubbles in the cake batter through gravity.
Step 19
Gently shake the mold to eliminate large air bubbles in the cake batter and ensure that the finished cake has a uniform and delicate texture.
Step 20
Put the mold into the appropriate level in the oven. Generally speaking, the larger the oven capacity, the more uniform the temperature field, the higher the hurricane success rate. At the same time, the number of shelves in a large oven is more abundant, which can make the distance between the upper and lower tubes from the cake equal, and the bottom will not be too close to the lower tube. As for the concave back, the top will not be scorched or burst due to being too close to the top tube. Bake at 150°C for about 45 minutes.
Step 21