1. Materials ready
2. Put the eggs and sugar into the egg-beating bowl; put the butter and milk into the same bowl and melt in the water
3. Use an electric whisk to whip the egg liquid to expand at a medium speed, lift the whisk, and the egg liquid will slowly flow down and the layers will not disappear easily; at this time, the oven starts to preheat 160 degrees
4. Sift in the flour
5. Use a brisk technique to stir evenly from bottom to top
6. Mix the cold butter and milk melt evenly, scoop a little egg batter and mix it evenly, then pour it into the basin along the wall of the basin
7. Use up and down to mix the butter melt and egg batter lightly and gently to form a smooth and delicate cake batter
8. Pour the cake batter into a 6-inch bow-knot mold and a 4-inch mold, 8 minutes full, and hang freely three times to shake out the big bubbles in the batter.
9. Put the cake mold into the lower and middle layer of the preheated oven, and set the heat to 160°C and lower the heat to 140°C for 40 minutes. You can adjust the position and temperature according to your own oven.
10. After the cake is baked, let it simmer for 2 minutes, and let it fall freely to shake out the excess heat in the cake, and then let it cool naturally without inversion.
11. Mei Mei Da
12. The bottom is also very beautiful
13. Very thick taste
Tips:The eggs should be fresh and more viscous. The eggs I use are very small, only 43-45 grams each after removing the shell; you can put a layer of butter on the inside of the mold, put it in the refrigerator, and take it out after the cake batter is ready. , The cakes baked in this way are very easy to peel off; the temperature and time of the oven are adjusted according to the situation of your own oven and the size of the mold used.
