formula

A water (pure milk) 34g

A soybean oil 33g

A 8 grams of sugar

B low gluten powder 55g

B cocoa powder 1 1 g.

B baking powder 1 g

C yolk 3

D protein 3

D sugar 60 grams

D a few drops of white vinegar (citric acid)

step

1, and material a are evenly mixed and stirred until the sugar is completely dissolved;

2. Sieve the material B, mix it in and mix it slowly;

3. Add material C and stir evenly;

4. Pour the material D into the bucket, stir it at medium speed until the sugar is completely dissolved, and then stir it quickly until it is hard to foam;

5. Take one third of Step 4 and put it into Step 3, and mix well. Then pour into step 4 and mix well.

6. Insert a 6-inch round die and lightly shake the die.

7. Preheat the oven to 155℃ and bake for 35-45 minutes.

8. When the cake is ripe, take it out of the oven, gently shake the mold and buckle it upside down on the shelf. Stay cool.

Small stickers

1, send the egg white container to clean, absolutely can't have oil residue.

2, egg white separation should be clean, do not contain egg yolk.

3. Judgment method of cake maturity: Insert a thin bamboo stick from the top of the cake, and there is no paste on the bamboo stick after pulling it out.