1. Separate the egg whites and yolks with an egg separator.
2. Use an electric whisk to beat the egg whites.
3. Whip the egg whites to a stiff foam, the egg whites will form a small upright triangle when the whisk is lifted
4. Mix the egg yolk, milk, sugar and corn oil evenly
5. Sift in low-gluten flour
6. Stir the flour in a crosswise manner, remember not to stir in a circular motion.
7. Mix the egg whites into the egg yolk flour twice, remember not to stir in circular motions.
8. Lift up the scraper, and the mixture will flow down in a ribbon.
9. Pour the mixture into the mold, and knock the mold on the table a few times to shake out bubbles
10. While mixing the egg whites and egg yolks, the oven 130 is preheated. Put the cake liquid in step 9 into the lower layer of the oven and bake at 130 degrees for 25 minutes, then change to the middle layer and continue to bake for 40 minutes.
Tips:Tips:
When separating egg yolks and egg whites, the basin containing the egg whites must be clean and water-free, and fresh eggs must be selected and refrigerated in the refrigerator, otherwise the egg whites will not be easy to pass.
The oil should be corn oil and salad oil. Soybean oil, olive oil, lard, etc. have unique odors that will affect the taste of the cake.
The flour must be low-gluten flour, otherwise the cake will not swell easily due to the effect of gluten during the baking process. Sifting the flour is to prevent the flour from being damp and agglomerate, which will affect the taste of the cake.
When mixing the flour, you must not stir in a circle, otherwise it will stir out gluten and affect the expansion during the baking process.
The temperature of the oven should be adjusted according to the temperament of each oven. I chose the ACA oven, the temperature of the knob is 150 degrees, and the thermometer in the oven shows 130 degrees. I will give you a reference.
If the non-silicone mold is used, the lower part of the oven can be 120 degrees for 40 minutes. When using non-lekui silicone molds, coat butter on the mold walls, and then sieve thin low-gluten flour for demoulding.
The editor failed 3 times during the process of switching from aluminum molds to silicone molds, so don’t be discouraged when you fail. Keep adjusting the oven temperature and time. I believe you can bake beautiful and delicious cakes. Come on. ~~~
