Magic Magic Cake
1.
To prevent the thin batter from leaking from the side, wrap a piece of tin foil on the bottom of the cake mold.
2.
Prepare ingredients: low-gluten flour, milk, eggs, white sugar, vanilla extract, Anjia butter.
3.
Cut the butter into small pieces, melt in insulated water, and let it cool at room temperature for later use.
4.
Separate the egg whites from the yolks with two clean water- and oil-free egg beaters. Put a few drops of lemon juice into the egg white bowl and put it in the refrigerator. Add white sugar to the egg yolk and beat it. It takes about 1 minute.
5.
Add a few drops of vanilla extract and let it go quickly.
6.
Pour the butter in 4 times and stir evenly with egg cream.
7.
Sift in low-gluten flour.
8.
Use a spatula to stir without dry powder.
9.
Pour the milk in 4 times and stir until there are no particles.
10.
Whip the egg white liquid into dry foam, and lift the electric egg beater meringue into an upright triangle.
11.
Pour the meringue into the egg yolk batter in 3 times, and shake it up and down with egg whips (different from the chiffon cake batter which is stirred by cutting and turning).
12.
Pour into the cake mold and preheat the oven at 160°C.
13.
Put the cake mold into the bottom of the oven and bake at 160°C for 65 to 70 minutes. Observe carefully: I added a piece of tin foil when the cake was baked for 40 minutes to prevent the cake from baking.
14.
Bake for 70 minutes at a fixed time, then come out of the oven, and let it dry at room temperature.
15.
I left it all night and only sliced it early in the morning.
16.
Finished picture. The magic cake has a distinct hierarchy.
Tips:
1. The egg yolk and sugar must be sent.
2. The oven temperature of each company is controlled by each company, and the time I give is for reference only.
3. The amount of ingredients in the recipe is for reference only.
