6 eggs

Vegetable oil 75g

90 grams of low-gluten flour

60 grams of milk

73 grams of sugar

Salt 1 g

How to make an ancient breakfast cake?

Separate egg yolk protein, the protein must be put in an oil-free and water-free basin, put in the refrigerator for later use, and put the egg yolk in a bowl for later use.

Heat the vegetable oil to 60℃ in the microwave oven, sieve the low flour into the hot oil, and stir it evenly by hand until there are no particles.

Add milk and egg yolk and mix well by hand. Egg yolk paste will be fine. Set aside.

Ps: If you need a more delicate taste, you can sift the yolk paste.

Preheat the oven to 180 degrees. Add salt to the egg white, and add sugar in three times, according to low speed-high speed-medium speed-low speed, not necessarily high speed. Stay in one place for a few seconds, then beat the eggbeater a few times, then turn the eggbeater a little, stay for a few seconds, and so on, until the pot rotates once, you can knock out big bubbles and make the protein more delicate. Until it is wet and blistered, you can have a small hook.

Ps: Because the baking tray heated by water bath is filled with cold water, the temperature will drop when it is put in, so it should be about 30 degrees higher when it is preheated.

Mix the egg white paste 1/3 with the egg yolk paste evenly, then pour it back into the egg white paste and mix it evenly, pour it into the baking tray from a height of about 20cm, smooth it from the middle to the periphery with a scraper, gently shake out big bubbles, put it into the baking tray and heat it in a cold water bath, with the height of water at least 3cm. Then put it in the middle and lower layers of the oven, and fire it up and down 150 degrees for 60 minutes (the specific time depends on each oven).

After baking, take it out, put it on the drying net, tear off the surrounding tarpaulin to dissipate heat, and cut it into pieces after cooling.