1. Prepare the ingredients
2. Sift the low-gluten flour and set aside. This step is necessary, so that the flour can be added to the cooking oil and it can be stirred smoothly without gnocchi.
3. Heat the stainless steel basin with edible oil on a low fire in an induction cooker. When the oil surface has lines, pour all the low-gluten flour into the edible oil. When the oil has lines, the oil temperature is about 70 to 80 degrees, then immediately turn off the heat and pour the flour.
4. Stir evenly with a spatula, and set aside without particles.
5. Separate the egg whites from the yolks, and put the yolks in a small bowl. I used the small bowl with flour directly, so that I can save one bowl.
6. Pour the milk into the roux and mix it slowly. It will be thick at this time, so don't worry.
7. Then mix the egg yolk with the batter twice, and stir evenly with a spatula.
8. Cover the mixed batter with plastic wrap for later use. This is to prevent the batter from drying out.
9. Add salt, sugar and white vinegar to the egg whites. The sugar here is all sugar, I added it all at once.
10. Use an electric whisk at a fast speed and then a slow speed until a small hook appears when the whisk is lifted, that is, a wet foaming state. The whisking of the egg whites in ancient cakes is different from that of chiffon. Here, the egg whites only need to be beaten to the wet foaming state. The soft and moist taste of ancient cakes is also related to the egg whites.
11. Take about one-third of the egg white and mix it with the batter, and gently mix it evenly, and then take another one-third of the egg white and mix with it.
12. Pour all the stirred batter into the egg whites, and mix them evenly, taking care not to defoam. At this time, you can preheat the oven. The upper heat is 150 degrees, and the lower heat is 155 degrees, and the baking tray that comes with the oven is filled with cold water.
13. Prepare the bakeware and the tarp, and put the tarp into the pan. Pour all the batter into the mold, shake it on the table a few times to eliminate bubbles, put it in the oven, and bake it in a water bath for 60 minutes. If you are not sure whether the cake is mature, you can use a toothpick to insert and remove it without wet powder to identify it.
14. After the cake is out of the oven, remove the tarp, let it cool, and cut it into pieces.
