Three eggs.
90 grams of melted butter.
90 grams of low-gluten flour
90 grams of fine sugar.
375 grams of milk
5 grams of vanilla
2 grams of salt
Milk B 20g g
How to make a magical gourmet cake?
Prepare all the ingredients, melt the butter and sieve with low powder.
Separation of egg yolk and egg white
Mix egg yolk with fine sugar and milk B.
Send until the egg yolk liquid is milky white.
While stirring, slowly add the melted butter into the egg yolk liquid and stir well.
Put the sieved low-gluten flour into the egg yolk liquid and stir it into a uniform and smooth batter.
Add vanilla extract and salt into the batter and stir well.
Pour the milk at room temperature into the batter twice and stir well.
Stir evenly
Beat the egg whites until neutral and foam.
Add the egg whites into the egg yolk paste, and stir in circles with an egg beater until the two are mixed evenly.
Spread softened butter on the mold and pour in the egg liquid.
Put it in the oven, and bake for 50 minutes at 150℃ in the normal baking mode.
The magic cake is cooled for 2-3 hours, then demoulded and sprinkled with a layer of powdered sugar.
Eat!
skill
1. If sugar is added to the egg yolk paste, it is easy to make the taste monotonous, so I suggest you add a pinch of salt to taste;
2. After separating the egg yolk from the egg white, you can put the egg white in the refrigerator first, which can better keep the sending state;
3. It is recommended to use a manual eggbeater for egg yolk liquid, electric egg beater for egg white, and a manual eggbeater for egg yolk paste and pastry;
4. The eggbeater that stirs the yolk must be cleaned and dried before mixing the yolk paste and the meringue. Don't leave grease on the eggbeater;
5. When mixing the pastry and yolk paste, it is suggested that you use a manual eggbeater to stir in circles. Mix well but don't stir too much, otherwise it will be difficult to form a fluffy sponge cake on the top layer;
6. After the magic cake is baked, it is best to put it on a clothes rack and air it at room temperature for 2-3 hours; After the cake is cooled, it can be demoulded and eaten. Of course, it will be better to put it in the refrigerator after demoulding.