Low powder
150g
egg
4.
condiments
milk
35 grams
oil
30 grams
sugar
130g
salt
a handful of
step
1. First, sieve the low powder for 2-3 times;
2. Take a bowl of clean oil-free eggs, add sugar and salt, and beat with an eggbeater until the color becomes milky white. The volume is about 3 times larger than the original egg candy. Just write with an eggbeater. At this time, you can pour in the sieved low powder and gently stir it evenly.
3. Take out 1/3 batter, add milk and oil, stir well, and then pour into the pot to neutralize the remaining 2/3 noodles.
Stir the paste evenly. The cake paste is ready.
4. Preheat the oven at 180 degrees, and pour the cake paste into an eight-inch cake mold;
5. Bake the penultimate layer 180 degrees 15 minutes, then change it to 160 degrees and continue baking for 25 minutes.
6. Turn the cake over immediately after taking it out and put it on the cake rack to cool it thoroughly.