1. Weigh the ingredients and set aside. Pure milk and corn oil can be poured together.
2. The basin should be clean and free of water and oil. Be careful to separate the egg whites and egg yolks.
3. 30 grams of white sugar is divided into 4 grams and added to the egg yolk, salt and white sugar are added.
4. Stir well and add corn oil and milk.
5. Continue to stir evenly and pour the coffee.
6. Stir the coffee until it melts.
7. Sift in low-gluten flour.
8. Stir in a "Z" shape until there are no particles, and the coffee yolk paste is ready, set aside for later use.
9. Drop lemon juice into the egg whites, add the remaining white sugar in two batches, and beat with an electric whisk at high speed.
10. The sharp corners that are completely upright are just fine.
11. Pour half of the beaten egg whites into the coffee yolk paste.
12. Stir it in a "J" shape, do not draw a circle to avoid defoaming. Stir well and pour into the remaining egg whites.
13. Continue to mix evenly, and put the mixed paste into a large piping bag.
14. Brush the mold with a layer of edible oil in advance to prevent sticking, and squeeze it into the mold until it is nine minutes full.
15. Squeeze a few times on the counter to produce large bubbles. Use bamboo sticks to cut out small bubbles in a "Z" shape to make the surface level.
16. Preheat the oven in advance, put it in the middle, and bake for 25 minutes at 135°C and 130°C.
17. After baking, take it out and let it cool before demoulding.
18. Finished picture.
19. Delicate and soft, mellow and delicious.
20. Finished picture.
Tips:Mould: Wunuo 6 with small flower mould.
The temperature of each oven is different, please adjust it appropriately. The amount of the recipe can be made into two plates of 6 continuous molds, a total of 12 small cakes, and the amount can be halved according to personal needs.
