# Fourth Session Baking Contest and Love Eating Festival# The Twists and Turns are Amazing-oil-free Egg Yolk Cake
1.
The whole egg is mixed with egg yolks. I have a lot of volume. I made two plates. The above is the estimated amount for one plate.
2.
Weigh the low-gluten flour and baking powder in the powder sieve cup.
3.
Sifted.
4.
Add the caster sugar to the egg mixture three times.
5.
The egg liquid was beaten until it was puffy, and the dripping marks did not disappear immediately.
6.
Add powder.
7.
Stir until there is no dry powder.
8.
Very sticky and difficult to bag. Preheat the oven to 170 degrees.
9.
The first plate is easy to squeeze out, difficult to close, sticky, press on the baking tray and cut off.
10.
Squeeze the second plate vertically and cut it with closing scissors to look better.
11.
Fire up and down, 170 degrees, 15-20 minutes. The first plate, listened to the child reading aloud outside, forgot, it was baked. The caterpillar looks drunk and has feet, haha! I wanted to draw some facial expressions or something, but I ate 4 or 5 of them in a row after smelling the fragrance.
12.
It’s better to bake the second plate. Keep the distance and remember!
13.
It is good to decorate the flower with a round mouth, whatever the pattern, it will be a cloud after baking. sweat