2. Sift 60 grams of low-gluten flour while it is hot. Cut and mix evenly. Don't draw a circle to avoid stiffening. This is the so-called hot noodles.
3, hot noodles are cold and add 5 egg yolks. Put the egg whites in another clean bowl without water or oil.
4. Cut the egg yolk and batter evenly and set aside. (Remember to cut and mix, and turn it up from the bottom.)
5. Five egg whites that have just been separated. (Remember to ensure that the basin is free of water and oil)
6. Weigh 60 grams of sugar, add it into the egg white basin three times, and send it away with electric egg beater.
7, sent to the foam, as shown in figure.
8. Add the beaten protein into the egg yolk paste basin three times and cut and mix evenly. Stir from bottom to top.
9, as shown in the figure. Cut the mixed cake paste.
10, pour into the cake mold and gently shake out the bubbles. (8-inch cake mold)
1 1, put it in the lower layer of the preheating oven, and fire it up and down 160 degrees 20 minutes 150 degrees 30 minutes.
12. Check whether it is cooked with a toothpick when it is released from the furnace. If the toothpick doesn't stick, it means it's cooked.
13. Immediately after taking out of the furnace, buckle it on the grill until it is cooled and demoulded.
14, and finally cut into pieces. ^﹏^