Low gluten flour 90g
Formula of protein paste: egg white 144g sugar 108g starch 9g lemon juice 9g.
Production method
Method one
Step 1 Make egg yolk paste first, and stir corn oil and milk evenly until emulsified.
Step 2: Add the sieved low-gluten flour, draw a Z shape and stir evenly.
Step 3: Then add the egg yolk and stir well for later use.
Step 4: Add the starch in the protein paste formula into the sugar and mix well.
Step 5: Add lemon juice in the protein paste formula to the egg white and start to beat the protein.
Step 6 Add sugar and starch three times. When the egg whites hit the big fish's eyes, add one-third of sugar and starch for the first time.
Step 7: Add one third of sugar and starch for the second time when the protein bubbles turn into dense bubbles.
Step 8 Add the remaining one-third of sugar and starch for the third time when the protein appears grain.
Step 9 Beat the protein until it is dry and foaming.
Step 10 began to mix the batter, and one third of the protein paste was taken out and mixed with the egg yolk paste evenly.
Step 1 1 Pour the batter into an 8-inch cake mold (lift the container to let the batter fall naturally), then gently shake out bubbles and start baking.
Step 12 fire 150℃, bake for about 45-50 minutes, and you can test whether it is cooked with bamboo sticks.
Step 13: Take out the furnace, turn upside down, air-cool, and demould after air-cooling.