Ancient breakfast cake can be regarded as a kind of nostalgic cake, which is the old-fashioned cake made of only some common ingredients such as flour and eggs. It is very common, but it makes people feel very warm when they eat. Ancient breakfast cakes are usually sold in large shopping malls or cake shops. Of course, you can also try to make ancient breakfast cakes at home.

First, one of the practices of ancient breakfast cakes is that there are seven or eight egg yolks, about one hundred and twenty-five grams of pure milk in two halves, and about ninety grams of white sugar, low-gluten flour and corn oil each. Pour all the ingredients into the pot, heat with low heat and stir constantly, then turn off the fire and let it cool for later use. Pour egg white into the blender, add three drops of white vinegar, and add white sugar three times to make it form a protein cream. Turn off the heat. Pour the egg white cream into the egg yolk paste made before, stir it evenly, and finally pour it into the cake mold, smooth it, and bake it in the oven at 140 degrees. Add a little cold water to the baking tray, and the baking time is about one and a half hours.

Second, the second method of ancient breakfast cake is to pour a proper amount of corn oil into the pot, turn off the fire when it is heated to 80% heat, then pour in low-gluten flour, beat it evenly with an egg beater, let it cool for a while, then pour in milk, continue to stir it evenly with an egg beater, then add the egg yolk, and continue to stir until other egg yolk mixtures are integrated and become thick and smooth, and set aside. Prepare a small bowl, add egg white and a few drops of lemon juice to the bowl, and beat it with electric egg beater to form a protein cream. The white sugar is still added in three times and beaten for about three times. Pour the meringue into the egg yolk liquid three times and stir evenly one by one. Then pour the whole into a baking tray, put the baking tray in a preheated oven for baking, add a cup of cold water to the baking tray, and bake it for more than an hour at about 140 degrees.

Third, the third practice of ancient breakfast cake is to pour 60 grams of low-gluten flour and 10 grams of corn flour into the heated corn oil, stir evenly, pour milk in turn, and continue to stir the egg yolk until uniform. The frosting method is the same as above, and the other steps are the same as above. Note that when making the ancient breakfast cake, you must remember to put it in the deep baking tray with water injection. The baking time is generally about 60 to 90 minutes, depending on the situation.