#diy零食#drawing Cake
1.
Weigh the required ingredients and prepare them for later use.
2.
Separate the egg whites from the yolks and place them in two clean, oil- and water-free basins.
3.
Pour the milk into the egg yolk.
4.
Then pour in corn oil and mix it well with manual egg custard.
5.
Then sift in the low-gluten flour. Pay attention to the way the flour is mixed here. Mark the Z-shape to mix it to a dry powder-free state. Do not make a circle. The circle will tend to make the flour gluten, and the cake made is not soft enough.
6.
Add white sugar to the egg whites and beat them until hard foaming, that is, small sharp corners appear.
7.
Take 1/3 of the egg white and add it to the egg yolk and stir until it is even, then pour it back into the remaining egg white, stir and cut until it is even.
8.
Preheat the oven, 180 degrees, up and down.
9.
Then add seaweed and pork floss to the cake batter, taking care to move fast.
10.
Toss it gently and evenly.
11.
Then pour the mixed batter into a 6-inch chimney mold and drop it on the table a few times to shake out large bubbles.
12.
Put it into a preheated oven, fire up and down at 180 degrees, and bake the bottom layer for 30 minutes. After being out of the oven, it will be buckled upside down for a few times to cool and demoulded.
Tips:
1. When the egg white is separated from the egg yolk, there must not be a little egg yolk in the egg white, otherwise it will not be sent.
2. Egg whites and egg yolks should be put in a clean, oil-free and water-free basin, otherwise it will cause failure.
3. Pay attention to the method of mixing the cake batter, turn it or cut it, don't stir it in circular motions, otherwise it will defoam.
4. Preheat the oven before mixing the meat floss, so that you can put it in the oven immediately after mixing, otherwise it will take a long time and it will be easy to defoam.
5. Everyone's oven is different, so the temperature and time should be adjusted according to your own oven.
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