Milk Flower Cake

Milk Flower Cake

1. The ingredients are weighed separately, the corn oil and pure milk can be poured together and weighed, and a little edible oil is smeared in the plum 6 continuous mold for later use.

2. Separate the egg white and egg yolk, add salt to the egg yolk.

3. Pour in 5 grams of white sugar and stir well, then pour in corn oil and pure milk.

4. Stir again and sift into the flour.

5. Stir until there are no dry powder particles.

6. Squeeze lemon juice into the egg whites, add the remaining white sugar, and beat at high speed with an electric whisk.

7. Lift up the whisk and observe the state, it is enough to have an upright sharp corner.

8. Pour half of the egg whites into the egg yolk paste and stir. After stirring evenly, pour into the remaining egg whites and continue to stir evenly.

9. The egg paste is put into the piping bag and squeezed into the mold. Use bamboo sticks in a "Z" shape to level the surface.

10. Raise the oven to preheat: upper 135°C, lower 120°C, put it in the middle layer and bake for 30 minutes In the last 5 minutes, it will be heated to 160 degrees for coloring, and it can be easily demolded after being out of the oven without waiting for it to cool down and gently pushing the surrounding.

11. Finished picture.

12. Pour a little yogurt and sprinkle dried fruit oatmeal to decorate, it is beautiful and delicious!

13. Finished picture.

Tips:

Mould: Wunuomeihua 6 consecutive non-stick moulds have different oven temperatures, please adjust appropriately, and be sure to use the method of turning to avoid circle defoaming. A normal-sized egg is just right for the ingredients, which can make 6 small flower cakes. A thin layer of butter or corn oil can be applied to the mold in advance. This mold is especially praised for making small cakes.