1. Prepare the ingredients. Protein part: 123 grams of egg white, 6-7 drops of lemon juice, 46 grams of caster sugar Egg yolk part: 61 grams of egg yolk, 15 grams of caster sugar, 65 grams of low-gluten flour, 5 grams of red yeast rice, 46 grams of milk, 40 grams of salad oil
2. Separate the egg white and egg yolk and put them in a water- and oil-free container
3. Pour the milk into the oil and stir evenly with a manual whisk
4. Add 15 grams of sugar and stir well
5. Add the egg yolks in portions, stirring well each time, and then add the second egg yolk
6. Stir into a delicate egg liquid
7. Sift in low-gluten flour and red yeast rice
8. Use cutting and mixing method to mix evenly until there are no particles
9. Add 6 to 7 drops of lemon juice to the egg whites, and use an electric whisk at low speed until the fish is soaked in the eyes. Add 1/3 of the sugar for the first time
10. Whip until the egg whites become delicate, add the remaining half of the sugar a second time
11. When the egg whites are smooth and have obvious lines, add the remaining sugar to continue to beat
12. Whip until the whisk is lifted, there are very thin sharp corners on the head of the whisk, that is, dry foaming, and the egg whites are beaten.
13. Use a spatula to scoop out one-third of the egg whites and add them to the egg batter, chop and mix a few times
14. Then pour all the egg batter into the egg whites and mix them evenly with a mixing method. Do not make a circle to avoid tendons.
15. Mix into a uniform batter
16. Pour into the mold and shake it a few times to shake out the bubbles inside
17. Put it in the preheated oven, and turn on the upper and lower fire at 120 degrees for 40 minutes and then at 140 degrees for about 20 minutes. (When baking, pay more attention to the coloring. If you are satisfied with the coloring, you can cover with tin foil)
18. Bake the cake upside down and let it cool and unmould
19. Finished picture
20. Finished picture
21. Finished picture
Tips:1) The temperature of the oven should be flexibly controlled according to your own oven temperature
2) You can use a toothpick to poke into the cake. If there is any wet batter on the toothpick, it means that it is not cooked yet, so continue to bake it.
3) When mixing the batter, stir it, don't draw a circle to avoid gluten
