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Flower Cake (pure Protein Processing Method)
by Forrest 88888
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Add 1 gram of lemon juice to the egg white and 50 grams of white sugar in three times. Use an electric whisk to make a hard foam for later use. In another container, pour the milk, corn oil, white sugar and mix well by hand, so that the oil and milk are fully blended.
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2. Add 20 grams of cornstarch and 100 grams of low-gluten flour to the mixed oil emulsion, stir it with a spatula
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3. Add the whipped egg whites to the oily mash in two times, and mix well like cooking until the color is the same
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4. Divide the cake batter into two equal parts, add cocoa powder to half of them
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5. The amount of cocoa powder and egg white batter is higher than that of pure egg white batter, which makes it easier for the colorful cake to have a flowing state during baking and make the shape and color natural.
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6. The amount I use is an 8-inch cake mold, one scoop of egg white batter and one scoop of cocoa cake batter, pour in alternately. It's best to pour it in the center of the mold
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7. Until it is finished, it becomes a lollipop pattern
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8. Use a toothpick to draw from the outside to the center, stop at the center, and proceed in sequence.
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9. Preheat the oven at 150°C for ten minutes, adjust it to 130°C and bake for 30-35 minutes. Observe the degree of coloring in the middle. The temperature and temper of each oven are different. Operate at the right time and place the baking paste
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10. Take out the mold and turn it upside down, pick it up and shake it at 30 cm for easy demoulding. Put the grilling net and let it cool.
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11. Cut into pieces, fresh and delicious, and taste better than whole eggs
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