1. Let’s take a family portrait and start weighing. My baking powder is put in the cake mix, and I mix milk and oil together. It’s all because I’m lazy. . . The cream is not photographed, but Nestlé's light cream is used. .
2. In this step, the egg white protein is separated. There must be no water, no oil, or egg yolk in the egg white basin! ! There must not be. There have been ways of directly affecting the protein, which caused very serious defoaming! So I usually use a small bowl to separate them one by one, if it breaks, change the bowl directly. .
3.
Make the egg yolk paste first, be sure to make the egg yolk paste first, if the egg yolk paste is beaten first, the egg yolk paste will easily cause the egg white to defoam. .
Put 10g white sugar and stir well, then put in the milk and corn oil and mix
4. Then sift in the cake flour three times and mix until there are no particles
5. Then sift in the cake flour three times and mix until there are no particles
6. At this time, start to beat the egg whites. Salt is added to emphasize the sweetness. White vinegar can also be added to the white vinegar for better whipping. You can also add lemon juice. Tartar powder is added to eliminate the fishy smell of the egg whites. . Note that the oven can be preheated at this time, 150 degrees for 10 minutes, this time is just right, I use a whisk, if it is manual, I recommend preheating when it is wet.
7. Start to beat the egg whites at a low speed, add 15g of white sugar for the first time when the fishnet is soaked
8. Then wait until there is no big bubble, add 15g for the second time
9. When there is no soaking, add 15g for the third time. At this time, it is wet and it has a crooked hook.
10. Adjust the speed to medium speed and send it to a dry hair. It is a standing angle when it is lifted, and the sent pattern will not disappear quickly.
11. Add the egg whites to the egg yolk paste three times
12. Stir up and down like cooking, don’t draw circles to defoam
13. Add in three times and stir evenly
14. Put it into the mold and vigorously shake the mold a few times to shake out the big bubbles.
15. Bake 150 up and down for 60 minutes. Each oven has a different temper. You can find a few times by yourself. The temperature is better than the first line. The temperature is high and it will expand quickly. The outside is cracked, but the inside is still wet and unripe. I started. The 165 used later cracked and reached 150, so I suggest that the temperature should be lower, and don’t be too low. 135 is the bottom line.
16. After baking, take it out and shake it twice and buckle it upside down on the shelf. My non-stick mold squashed easily 55555
17. When the cake cools down, you can cut it from the middle, divide it into two pieces, whip the whipped cream, pass it in cold water across the basin, add the remaining sugar in three times, and the pattern will not disappear after it is blown and it can stand, then put it on the cake. On the fruit, I put strawberries and mangoes, and I'm done.
