1. Prepare two pots, the egg white pot is slightly larger (it is convenient to stir at the end), and the egg whites are separated
2. Put 10 grams of sugar, 30 grams of milk, and 30 grams of salad oil in the egg yolk and mix well
3. Whisk the egg whites, it’s best to use a whisk (fast, no wrist
4. Sift 60 grams of flour into the egg yolk liquid of step 2 and mix well
5. In the previous step (step 4), sift the beaten egg liquid into the beaten egg white
6. Then stir, preferably gently,
7. Paper trays, I can hold 6 paper trays for these quantities
8. Heat the oven up and down at 140°C for 50 minutes. Put the cake on after preheating. If the oven has a cake function to directly select the cake, you can refer to the temperature of my house if you don’t
Tips:1. Try baking according to the temperature of your own oven.
2. The amount of sugar, milk, and oil are all measured with a cooking spoon.
3. It is best to use a small filter to filter the adjusted egg yolk flour liquid, which is not easy to produce particles.
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