Cake making
1. protein cream: put 5 proteins in a slightly larger egg beater and beat them with electric egg beater until they are coarse.
2. Add 1/3 of fine sugar (* * * 50g of sugar) to the egg whites, turn to medium-high speed and beat until fine foam, then add 1/3 of fine sugar, and continue to beat at low speed until lines can appear.
3. Finally, add all the remaining sugar and continue to beat until it is dry and foaming, that is, when the eggbeater is lifted, the protein can pull out a short and upright sharp corner.
4. Egg yolk paste: Put 5 egg yolks and 20 grams of fine sugar in another egg beater, and beat evenly with a hand beater until the egg yolks become lighter.
5. Add 50ml salad oil (corn oil can be used instead) while stirring, and then add 50ml milk while stirring.
6. Finally, sift in 90 grams of low-gluten flour, and stir slowly until it is smooth and fine without particles.
7. After the egg yolk paste is stirred, put 1/3 protein cream into the egg yolk paste pan and mix it evenly with a rubber scraper; Put13 of the egg white cream into the egg yolk paste pan and mix it evenly with a rubber scraper.
8. Finally, pour all the batter in the egg yolk paste pan into the remaining egg white cream pan, and mix thoroughly until it is smooth, fine and free of particles.
9. Pour the batter into an 8-inch round cake mold, and gently bite it on the table to shake out the big bubbles in the cake paste.
10. preheat the oven for 3-5 minutes, put the cake in the middle and lower floors of the preheated oven, and fire it in the standard mode 170, 40 minutes (my oven knob can display the temperature, and it is electronic, so the temperature is slightly accurate. Please pay attention to proper temperature adjustment when using other ovens).
1 1. When the cake is baked, take it out with insulating gloves, put it on the table, shake out big bubbles, and then buckle it upside down on the grill. After the cake is completely cooled, it can be demoulded (with the help of props).