How to make a cake?
1. Put 5 egg whites into a slightly larger whisk and beat until coarse with electric egg beater.
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2. Add 1/3 fine sugar (* * 50g sugar) to the egg white, turn to medium-high speed and beat until fine foam, then add 1/3 fine sugar, and turn to high speed and continue beating until lines can appear.
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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.
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4. Put 5 egg yolks and 30 grams of fine sugar into another eggbeater and beat them evenly with a manual eggbeater until the color of the egg yolks becomes lighter.
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5. Add 50 ml of salad oil (corn oil can be used instead) while stirring, and then add 50 ml of milk while stirring.
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6. Finally, sift in 90 grams of low-gluten flour and slowly stir until it is smooth and fine without particles.
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7. After the egg yolk paste is stirred, put 1/3 protein cream into the egg yolk paste pot and stir evenly with a rubber scraper; Then take13 of the egg white cream and put it into the egg yolk paste pot, and stir it evenly with a rubber scraper.
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8. Finally, pour all the batter in the egg yolk paste tray into the remaining egg white cream tray and mix well until it is smooth, fine and particle-free.
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9. Pour the batter into an 8-inch round cake mold and lick it gently on the table to shake out the big bubbles in the cake paste.
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10, preheat the oven for 10 minutes, put the cake in the middle layer of the preheated oven, and bake at 170 degrees for 40 minutes.
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1 1. After the cake is baked, take it out with insulating gloves, put it on the table a few times, and then buckle it upside down on the grill. After the cake is completely cooled, it can be demoulded (with the help of props).