90 grams of low-gluten flour

Formula of protein paste: egg white 144g sugar 108g starch 9g lemon juice 9g.

manufacturing method

Method one

Step 1 Make egg yolk paste first, and mix corn oil and milk evenly until emulsified.

Step 2: Add the sieved low-gluten flour, draw a Z shape, and stir well.

Step 3: Then add the egg yolk and stir well for later use.

Step 4: Add the starch in the protein paste formula to the sugar and stir evenly.

Step 5: Add the lemon juice in the protein paste formula to the egg white and start beating the protein.

Add sugar and starch in three times. When the protein hits 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 become dense bubbles.

Step 8: Add the remaining one-third of sugar and starch for the third time when particles appear in protein.

The ninth step is to beat the protein until it is dry and foaming.

Step 10: Stir the batter, take out one third of the protein paste and mix it 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 the bubbles and start baking.

Step 12, fire 150℃, bake for about 45-50 minutes. You can test whether it is cooked with bamboo sticks.

Step 13: Take out the furnace, turn it upside down, cool it, and then demould it.