The tutorial for making cakes with ordinary flour is as follows

1. Find two clean and oil-free basins, crack the eggs, separate the white and yolks, be careful not to break the yolks.

2. Beat the egg yolks, add corn oil and milk, beat and mix until there is no separation of oil and water, and it is completely integrated.

3. Sift the flour into the egg yolk liquid, use gentle movements to stir the batter from the wall of the basin to the center, and use the other hand to assist in turning the batter. It is prohibited to stir the batter in a circular motion to avoid gluten formation in the batter. . It is also important to sift flour to fill the flour particles with air and remove impurities and moist particles.

4. The best state of the batter is when the mixing head is lifted and the batter falls in a ribbon shape. The falling traces can last for 5 to 8 seconds without disappearing. Therefore, when adding flour, you need to slightly adjust the amount according to the dryness and wetness of your own flour. If the flour is dry, the hygroscopicity will be strong. If the flour is wet, the hygroscopicity will be poor, so the dryness and wetness of the flour are different. , there will be a slight difference in dosage.

5. Add fine sugar to the egg whites and start beating. Many people like to add sugar in batches to beat, but in fact it is not much different from adding sugar all at once. If you want to save trouble, add all the fine sugar at once. Beat sugar. Before sending, add a few drops of lemon juice or white vinegar, you don’t have to add it if you don’t have it.

The effect of removing fishy smell is not great. In fact, the reason why it is called cake is that it is a soft cake-like food based on eggs. Those who like to eat eggs will naturally not be able to taste the fishy smell of eggs. Those who do not like to eat eggs will naturally not taste the fishy smell. You will feel that there is an eggy smell. In fact, the eggs in cooked cakes are completely cooked. The so-called eggy smell that some people can eat is actually the taste of cooked eggs.

6. Beat the egg white until it forms an upright and small sharp corner when you lift the whisk head. When making cakes in the summer, when the temperature is high, it is best to use low-temperature iced eggs that have been refrigerated in the refrigerator. This way the whipped egg whites are particularly stable and not easy to defoam.

7. Add one-third of the beaten egg whites into the batter, still stirring from the side walls to the middle, do not make circles, just mix roughly.

8. Pour all the mixed batter into the egg white basin, stir from the side walls to the middle, and from bottom to top. Mix with one hand and turn the basin with the other hand.

8. The mixed cake batter is neither thin nor thick, and can maintain clear stirring marks for several seconds.

9. Take the cake mold and pour the cake batter into the mold from the middle. After pouring all the cake batter, smooth the surface and shake it gently on the table to shake out the big bubbles inside.

10. When baking for 40 minutes, open the oven door slightly. If you pat it with your hands, there is a rustling sound on the surface and it does not bounce back. Then close the oven door and extend it for 5 minutes. If it is When it pops with a dull pop and bounces back, the cake is done.

11. When the cake is baked, take it out of the oven immediately. Shake it a few times on the table, invert it onto the grill and let it cool before demoulding.

12. Divide the unmoulded cake into small pieces for breakfast and snacks.