Raw materials: glutinous rice flour (130 grams), eggs (small) (6), sugar (50 grams (egg white)), olive oil (45 grams), milk (60 grams), lemon juice or white vinegar (a few drops), electric oven
Steps:
1, a large collection of materials. Sift the glutinous rice flour beforehand and weigh all the ingredients.
2. Separate the egg yolks from the whites and put the whites in the freezer until the edges start to freeze, about ten minutes.
3. Add olive oil, milk, and 10 grams of sugar to the egg yolks. Use a hand whisk to beat the mixture until it thickens.
4, sieve in glutinous rice flour, stir until no dry powder state. Glutinous rice flour is gluten-free, so don't worry about the gluten problem.
5. The batter looks a little too thick, so don't worry.
6. Take the egg whites out of the refrigerator, and there's a slight crumb of ice around the edges. Put a few drops of lemon juice or white vinegar. (This is the time to preheat the oven at 160 degrees)
7, add the sugar in three batches, the first time is to beat out coarse foam, the second time is to beat out fine foam, the second time is to beat out the obvious lines after.
8, beat until lifting the whisk, the emergence of fine small sharp corners, is the so-called hard foam. This cake in fact do not need to beat to hard, beat a small curved hook can actually.
9, 1/3 of the egg white into the egg yolk paste, cut and mix evenly, recently learned a cut and mix technique: spatula from the upper right corner of the one o'clock direction down to the lower left corner of the seven o'clock direction straight down, the wrist naturally turned upward, repeat this action, straight on the mixing.
10, and then add 1/3 batter cut evenly.
11. Pour the batter back into the remaining 1/3 of the egg whites so that it's completely uniform
12. When you lift the spatula, the batter will flow down like silk. The lines won't disappear right away.
13: Pour it into the mold and drop it gently a few times to shake out the big bubbles.
14: Place the baking sheet on the penultimate shelf of a preheated oven at 160 degrees for 50 minutes.
15. If you bake at 160 degrees, there may be some small cracks on the surface of the cake, so if you mind, just lower the oven temperature to 140 degrees and extend the baking time by 20 minutes.
16, halfway if the color is too dark can be covered with tinfoil, but the action must be fast, otherwise the cake immediately retracted, a little bit of no mercy.
17, out of the mold on the table a few light fall, shocked out of the internal heat, immediately inverted buckle, which can greatly reduce the possibility of retraction. Let it cool completely and then cut the pieces to serve.