Vanilla essence is an edible essence, which is extracted from vanilla and is one of many flavors. Vanilla extract is often used in cakes to remove the smell of eggs or to make vanilla snacks. If you just want to remove the fishy smell of eggs, you can use lemon juice instead. Here are the practices:

Preparation materials: 3 eggs, 50g of water, 30g of vegetable oil, 60g of fine sugar, 70g of low-gluten flour, 0/g of salt/kloc, and a few drops of lemon juice.

Production steps:

1, first add vegetable oil to the egg yolk basin and mix well.

2. Sieve the low-gluten flour.

3. Add the sieved low-gluten flour and salt into the egg yolk paste pot and mix well.

4, then send the protein, add a few drops of lemon juice to the protein bowl and start to send.

5. Finally, when the protein paste is dry and foamed (that is, when the egg beater is lifted, the protein paste is in a short and upright state), the protein paste is finished.

6. Spoon the protein paste into the egg yolk paste basin, and mix it with a scraper (that is, hold the basin with your left hand, hold the scraper with your right hand and mix it from two o'clock to eight o'clock, and turn the basin by hand while mixing, remember to scoop it up from the bottom of the basin every time).

7. Then send the cake to the bottom of the preheated 140 degree oven and bake for 35 minutes.

8. Take out the cake immediately after baking, shake it twice after baking, and exhaust the air inside. Then put it on the baking net and let it cool, then demould it and put it in the plate.

9. Finished product drawing.