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1. Put the milk, vegetable oil and salt in a bowl and stir until there is no obvious shine
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2. Sift the flour and put it in, use your hands or a spatula to mix evenly without making circular motions
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3. This is the state of adding flour and mixing evenly. It doesn’t matter if there are some particles or a bit thick, don’t over-mix, the egg yolk will become fine after a while
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4. Separate the egg whites, add the egg yolks to the ingredients in the previous step and mix evenly, being careful not to draw circles
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5. Remember that the egg white bowl must be oil-free and water-free, and the egg yolk must not be mixed in when the egg white is separated, otherwise it will not be sent.
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6. Turn on the electric whisk to beat at low speed, add the sugar in the formula to the meringue 3 times, and add the first sugar when the egg white is beaten to the state above.
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7. The state of adding the second sugar
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8. When adding the third sugar, add 3 white vinegar or lemon juice together when adding the sugar for the third time. The white vinegar and lemon juice can remove the fishy taste and make the meringue more delicate and shiny.
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9. Meringue usually hits small sharp corners, but everyone has different habits, and long sharp corners are no problem. The most important thing is to pay attention to the fineness of the meringue. Not only the surface is delicate, but the sides and the inside must be as delicate as possible.
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10. Divide 1/3 of the meringue into the egg yolk paste, and mix it evenly with a mixing method. This step can adjust the density of the egg yolk paste and the meringue. The density of the two is close to reduce the probability of defoaming.
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11. Stir the remaining meringue and egg yolk paste evenly, and the mixed egg yolk paste will be fine, fluffy and shiny
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12. Pour the cake batter into the anode mold, shake it a few times to shake off the bubbles, put it into the second-to-last layer of the oven preheated at 150 degrees, and bake for about 55 minutes
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13. The cake batter will fall back slightly after swelling to the highest point, and it will be almost ready at that time
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14. Take it out and shake it a few times, buckle it upside down and let it cool before removing the film
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Tips:1. To disperse the meringue, be sure to stick the egg beater against the surrounding and bottom so that it can be completely dispensed. \n2. When unmolding, let it cool completely before removing the film, otherwise the cake will easily collapse. \n3. If the baked cake is a little collapsed, you will try to extend it for two minutes next time. You need to adjust the time yourself.
