80 grams of low-gluten flour, 4 eggs

Accessories: 60 grams of white sugar, 50 grams of corn oil, a few drops of lemon juice, 10 grams of milk powder, 60 grams of pure milk

p>

Specific operations

1. Prepare all the materials. Separate the egg yolk and egg white. The egg white must not be stained with water, oil, or egg yolk

2. Pour about 15 grams Pour the white sugar into the egg yolks and beat the egg yolks, then add the milk and oil respectively and mix well. Finally, add the flour and milk powder and mix well until there are no dry powder particles.

3. Add a few drops of lemon juice to the egg whites and mix three times. Add the remaining white sugar and beat until dry fermentation, that is, lift the egg beater to form a 90-degree right angle. I have beaten it a little bit, so the middle will shrink a little after baking

4. Beat the egg whites and pour them for about 4 minutes. Pour the egg yolk paste into the egg yolk paste and stir it up and down. Then pour all the egg yolk paste into the egg whites and stir it up and down evenly.

5. Preheat the oven at 150 degrees for 5 minutes. , spread a thin layer of oil on the bottom of the mold, pour the mixed egg yolk paste, and bake in the oven for 50 to 60 minutes. During the test, you will smell the aroma throughout the room

6. Bake It’s best to take it out and let it cool, because my mold does not have a removable bottom. Use a toothpick to slowly draw a circle around the cake to separate the cake from the mold, and then flip it out

Cooking Tips

1. Egg yolks and egg whites must be beaten separately. Lemon juice can be added or not. Adding it will make it easier to beat the egg whites. If the egg whites are stained with water, oil, and egg yolk, it doesn't mean that you can't whip the egg whites, it will be very difficult and will take a lot longer;

2. Pay attention to the fire when baking, and adjust the temperature at any time according to the color depth.