material

Low gluten flour:120g

Sugar: 45 grams

Tatar powder: 2g

Boda powder: 2g

Cooking oil: 75 ml

Fresh milk: 90 ml

Four eggs

working methods

First, add 2 grams of PODA powder to the flour and stir evenly;

Stir the oil and milk into a milkshake;

Pour the flour into the oil-milk mixture and stir it slowly, not too hard to avoid gluten, and stir until it is wet;

Separate the egg white from the yolk;

Add half the sugar to the egg yolk and stir well, then pour it into the batter just now. At this time, you can stir hard;

Beat the egg whites until they are thick. Add tartar powder (unnecessary) and the remaining half of sugar (if you beat the sugar manually, beat it three times) until the chicken tail is beaten. Beating protein is the most critical process.

Put one third of the protein into the batter and stir it clockwise;

Pour the batter into the remaining two-thirds of the egg white and stir it up and down. Don't circle it for too long to avoid defoaming.

Pour the cake paste into the mold, gently shake out the bubbles, and preheat the oven before this;

Heat up and down for 6 minutes, then put in tin foil to prevent the cake surface from burning, then turn off the heat 15 minutes, and then turn on the heat 15 minutes.