Carrot Cake

Carrot Cake

1. Carrots are peeled and cut into pieces and steamed in advance for later use

2. Use a juicer to squeeze it into a carrot paste for later use

3. Pour in the egg yolks and add corn oil.

4. Add powdered sugar, mix well and set aside

5. Add lemon juice to the egg whites and stir at low speed to form fisheye bubbles

6. Add the powdered sugar in three times.

7. Stir into neutral foam

8. Add the egg yolk paste to the egg white paste twice

9. Finally, the egg white paste is added to the egg yolk paste.

10. Mix evenly from the bottom up, do not make a circular motion

11. Pour into the mold, put it in the oven, heat up and down 160 degrees, 45 minutes

12. Cooling demoulding cut

13. Finished picture

14. Finished picture

15. Finished picture

16. Finished picture.

Tips:

The size of each oven brand is different, and the temperature and time are adjusted separately.