1. List of ingredients:
* Four eggs, about 200 grams, 30 grams of sugar, 50 grams of low gluten flour, 30 grams of corn oil, 30 grams of milk.
* Probably because of the flour, you should use low gluten flour instead of high gluten flour. Also, the amount of flour will affect the fluffiness of the cake, and too much flour will make the cake hard in texture.
* Butter is used instead of corn oil, and too much butter may also cause the bottom of the cake to harden.
* Too little milk may also cause the bottom of the cake to harden.
2. Preparation steps:
* The first step is to prepare the ingredients, beat the eggs into a clean container, beat at low speed to form coarse peaks, then add the sugar, beat for another 10 seconds, add the sugar, and beat at high speed. If the egg mixture is still thin at this point, you can continue to whisk with a whisk until the egg mixture becomes thick, and the lines of the egg will not disappear when you lift the whisk.
* The second step is to melt the butter and add it to the egg mixture, stirring gently to combine. The butter should be softened at room temperature and then added to the egg mixture, stirring gently to prevent the butter from splashing around.
* The third step is to add the sifted low gluten flour and mix well with a spatula. The first step is to add the sifted flour and mix with a spatula to combine.
* Step 4: Pour the batter into the molds and bake in a preheated oven at 180 degrees for about 30 minutes. It is important to note that the oven temperature and time should be adjusted according to the specific situation so as not to overbake or underbake.
It is recommended to follow the correct list of ingredients and preparation steps, which can help to solve the problem of hard bottom of the cake.