#4th Baking Contest and is Love to Eat Festival# Yellow Peach Cake
1.
36 grams of sugar with egg yolk vanilla extract, beat well in a basin.
2.
In another oil-free and water-free basin, add the egg whites in 3 times with 76 grams of sugar, beat to 9 to distribute, raise the egg beater and have a small bend corner
3.
Take one third of the meringue and add it to 1, roughly mix well, then sift in the low powder, and mix well.
4.
Pour in the remaining meringue and mix well again. Mix the butter and milk, heat it to about 70°C in a microwave oven, stir well, pour it into 4, and mix well until the batter is shiny.
5.
Pour the batter into a baking pan lined with greased paper and scrape the surface.
6.
Preheat the oven at 180°C, the middle layer, and put a baking pan on the bottom layer to block the bottom fire, at 180°C, 15 minutes or so until the surface is elastic.
7.
Take it out, shake the heat, and immediately tear off the greased paper, with the dark side facing down, and place it on another piece of greased paper. It is slightly cooler, and the oily paper torn off before covering the light-colored surface to prevent drying. 70 grams of whipped cream, 10 grams of sugar, and it is feather-like.
8.
Pour the whipped cream on the light-colored surface of the cake and spread it evenly. Spread more cream at the beginning and less at the end. Put a small amount of yellow peach jam and roll tightly.
9.
Put the refrigerator in the refrigerator to shape and then cut.
