Cuckoo Hoff Cake

Cuckoo Hoff Cake

1. The ingredients are weighed, corn oil and pure milk can be poured together, and the 6-inch Cuckoo Hoff cake tin is used as a spare.

2. The basin should be clean and free of water and oil. Be careful to separate the egg whites and egg yolks. Separate 10 grams of white sugar into the egg yolk and add salt.

3. After stirring evenly, pour in corn oil and pure milk, continue to stir evenly and sift into the flour.

4. Stir in a "Z" shape until there are no particles.

5. Squeeze the lemon juice into the egg whites, whip the egg whites at high speed with an electric whisk, and add a small amount of white sugar to the fish bubble shape. Add the white sugar in three times.

6. After a few laps, add again, add the remaining white sugar for the last time, and continue to whisk at high speed. Lift up the whisk and observe that the egg white state shows a completely upright pointed corner.

7. Pour half of the beaten egg whites into the egg yolk paste and stir in a "J" shape. Do not draw circles to avoid defoaming.

8. After mixing evenly, pour into the remaining egg whites and continue to mix evenly.

9. Pour the mixed batter into a 6-inch Wunuoguguhoff cake mold.

10. Squeeze a few times on the counter to create large bubbles, and use bamboo sticks to cross out the small bubbles in a "Z" shape.

11. Preheat the oven in advance: put it in the middle and lower level, up 140 degrees, down 130 degrees, and bake for 60 minutes. In the last 15 minutes, the temperature is 150 degrees higher and 140 degrees lower to bake and color.

12. After the oven is out, let the heat out, let it cool down and demould, sprinkle with a little powdered sugar to decorate.

13. Finished picture.

14. The shape is unique, delicate and soft.

Tips:

Mould: Wunuo Cuckoo Hoff 6-inch cake mould.
Please adjust the temperature of different ovens.