Cake Can be Left without Oil
by Jessica loves soda
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Separate egg yolk and egg white: 1. If there is a separator, of course you must use it 😄 2. It is also very easy if not ➡️When opening the egg shell, it is lighter and the egg white slips from the seam of the shell quickly.
2. Pour milk and whipped cream into the egg yolk container. The yogurt can remove the fishy, so you can add it if convenient. The egg whisk is here, just beat the inside of the container until it is evenly mixed 🆒.
3. Sift the low-gluten flour and pour it into the fresh egg yolk 😁.
4. Stir evenly: 1. Take the rice spoon without a knife, my style has always been casual 😝 2. Stir up and down, don’t stir clockwise or counterclockwise 3. Just even without lumps ⛽️.
5. Beat the egg whites: 1. Evenly foam, you can drop 3-5 drops of lemon juice, add 10g of sugar, and continue to beat 😄 2. The egg whites can support some, if you really really like the sweetness, you can add another 10g ( But it's really too sweet) 2. Continue to foam until the strength is obvious, pure white + tangible.
6. Divide the whipped egg whites two to three times and mix well in the previous basin, and still mix them in the same manner as before.
7. Preheat the oven for 1-2 minutes, during which time you can pour the final liquid into a paper cup or other mold ❤️.
8. 160 degrees, 25 minutes, during which you can set the alarm to check in time, after all, it has something to do with the oven itself, don’t be confused~
Tips:Remember to wear gloves and other anti-scalding tools when picking up items from the oven.
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