Ancient Cake

Ancient Cake

1. Prepare the ingredients first, and line the 9-inch baking pan with greased paper

2. Egg separation

3. Add milk, corn oil, and 30g sugar to the milk pot, heat it over medium and small heat and stir constantly

4. Until it boils. Get out of the fire immediately ❗

5. Shake the milk pan continuously for about 100 times to cool the liquid properly so that the flour will not be over-cooked later!

6. Add the sieved low flour and stir into a hot batter without flour particles

7. Cool to not hot

8. Pour into the egg yolk bowl and stir until it is smooth and smooth.

9. Add sugar to the egg whites three times, add once when the fish eyes are soaked, once for rich foam, and once when there are lines

10. Hit the big wet hook

11. Take one third of the meringue into the egg yolk paste, stir evenly, then pour the remaining meringue into the basin, and continue to stir evenly.

12. Pour into a 9 inch Lekui silicone mold to shake out bubbles

13. In the water bath method, add hot water to the bottom baking pan. Bake the middle and lower layer at 145°C and 150°C for about 60 minutes.

14. The chubby cake is ready!

15. Take off the mold and let cool.

16. Cut into pieces and enjoy.

Tips:

1. The boiled liquid must be shaken in the milk pan. After the liquid is properly cooled, add flour and mix well. If the temperature is too high, the batter will over-cook.
2. The meringue basin should be water-free, oil-free, and egg-yolk free, and just bend it into a large wet hook.
3. The temperature of the oven is different, please adjust it appropriately.