1. raw material.
2. Add water to the corn oil and beat until it is emulsified and white.
3. Beat the eggs into the basin, add all the fine sugar, and beat at high speed.
4. Beat until the egg is thick and whitish, the dripping egg remains in shape, insert a toothpick, stand upright, and beat at low speed for about 10 seconds.
5. Sift in the low-gluten flour twice, stir evenly each time and then sift in the next time, and mix well.
6. Pour the emulsified oil and water along the edge of the basin.
7. Stir into a smooth and smooth batter.
8. Pour the batter into the cake mold and shake it lightly to remove large bubbles.
9. Set the oven to 175° for the upper heat and 165° for the lower heat, in the middle and lower layers, and bake for about 20 minutes.
10. The baked cakes were immediately demoulded and cooled, and the color of the baked small cakes was basically the same, which fully shows that the fire power of this ACA-E43A oven is very uniform.
11. The chocolate melts in water, the white chocolate is divided into 2 portions, add a drop of red and yellow pigments respectively, dip a toothpick into the chocolate and draw carefully, the cute little KITTY cake is complete.
Tips:1. The eggs should be at room temperature, and it is more laborious to refrigerate the eggs. You can also put a pot of about 50° of hot water under the egg-beating bowl to help beat it.
2. The cake must be cooled down before painting with chocolate.
3. I use the ACA-E43A oven. If you are not using the same oven as mine, because the ovens are of different sizes, the baking time and temperature are for reference only.
