Eggs1000g

450g of sugar

Salt:10g

450 grams of flour

Baking powder 13g

SP: 13g

Water:160g

Soybean oil:150g

Steps:

1, egg+sugar+salt until the sugar melts at a medium speed,

2. Add flour+baking powder and stir well slowly.

3. Add SP and send it quickly for 5-8 times, which is beige. Pick up the cake paste by hand and put it back at the bottom of the jar. The dripping cake paste will float on the cake paste in the jar with obvious lines. It means it has been delivered.

4. Slow down the change speed and slowly inject water into the cake paste in a linear way.

5. Continue to stir slowly while slowly injecting soybean oil in a linear manner. Note that in steps 4 and 5, the liquid raw materials are slowly added while stirring, and cannot be poured at once.

6. After 8 minutes, the upper ignition temperature 180℃, the lower ignition temperature 150℃, 6-inch: 35-45 minutes, 8-inch: 45-50 minutes, 10-inch: 50-55 minutes,/kloc-.

Judgment standard: the cake is golden, and it is stabbed from above with a bamboo stick. After pulling out, there is no paste on the bamboo stick, which means the cake is mature.

7. Take out the furnace, gently shake the mold and wait for natural cooling.