Donuts-cake Edition
1.
The egg whites are separated from the egg yolks and placed in clean, water- and oil-free basins.
2.
Add sugar to the egg whites and beat them until small hooks appear.
3.
Whisk the egg yolks with an electric whisk until they turn white.
4.
Take 1/3 of the egg white and add it to the egg yolk and mix well,
5.
Add corn oil to the milk and mix well,
6.
Pour into the egg yolk paste, mix well,
7.
Pour the remaining egg whites into the egg yolk paste and stir evenly,
8.
Sift in low-gluten flour, stir evenly,
9.
Spread butter on the six continuous molds to prevent sticking. Because I want to make the cake flat, I only put it 5 minutes full, and the remaining cake liquid is poured into a silicone mold and a small mold.
10.
Preheat the oven, fire up and down, 175 degrees, middle level, bake for about 20 minutes,
11.
Take it out of the oven and let it cool,
12.
Take a decorating mouth and press it down in the middle of the cake body to get a donut cake body. I think the ring pressed out by the large decorating mouth is more beautiful.
13.
The chocolate melts in water,
14.
The chocolate melts in water,
15.
Take a donut cake and lightly stick one, take it out and put it on the drying net, sprinkle sugar beads on it, and wait for it to dry.
Tips:
The sugar beads should be sprinkled on the chocolate before it is completely dried, otherwise it will fall off and won't stick.
The oven time and temperature should be adjusted according to your own oven.
The success rate of egg split sponge cake is very high.
