1. Brush a little oil in the bread bucket, cover it with silicone oil paper, and set aside for later use.
2. Heat the butter and milk in water. After the butter is completely melted, mix the two evenly and keep warm for later use.
3. Take a deep egg-beating basin, put in the whole egg liquid, fine sugar and water syrup, sit on the warm water in the egg-beating basin, and keep the egg liquid at about 40 degrees.
4. Use an electric whisk to blow at high speed. The whisk head is perpendicular to the bottom of the basin, and rotate along the wall of the basin until the egg liquid becomes thick and white. Lifting the egg whisk can draw a mark on the batter. Clear "8", and will not disappear immediately. Then turn the egg beater to a low speed, continue to circulate for 2-3 minutes, sort out the bubbles in the egg batter, when the egg batter becomes fine and fluffy.
5. Sift the low-gluten flour twice in advance and pour it into the egg batter.
6. Turn the egg beater counterclockwise while turning it, and turn it about 35-40 times. It is fine if the dry powder is not visible.
7. Take a tablespoon of the batter and mix it with the butter and milk liquid. Follow the silicone knife and pour it back into the egg beater.
8. Use the same technique and continue to mix evenly.
9. Pour the batter into the bread bucket. Put it in the preheated bread machine and bake for about 40 minutes. I use Baicui 9709, baking mode, light burnt color, 40 minutes.
10. After the cake is baked, take out the bread bucket, shake it a few times to dissipate the heat, carry the silicone oil paper, take the cake out of the bread bucket, place it on the cooling net to cool, and then tear off the silicone oil paper after it is completely cold.
