Mushroom Cake
1.
Weigh the various ingredients in advance, then separate the egg whites and yolks. The egg whites are beaten until fish-eye bubbles and 20g fine sugar is added. When it is thicker, add 20g fine sugar. When there are lines on the surface, add 20g fine sugar. Beat for a while, until you can pull out the short, upright corners of the whisk when you lift the whisk, you can stop the whisk
2.
Add 5 egg yolks to 30g fine sugar, after lightly beating, add 40g milk, 35g coconut oil and stir well, then add the sifted flour, gently stir evenly with a rubber knife, pour one-third of the egg white into the egg yolk paste , After mixing evenly, pour all the egg yolk paste into the egg whites and mix thoroughly
3.
Pour the mixed cake batter into the mold, hold the mold with your hands and shake it on the table twice to shake out the bubbles, sprinkle with almond wood slices, and put it into the preheated oven, 170 degrees, up and down, and put Lower middle level of the oven, 40 to 50 minutes
4.
After roasting, take it out, cool and demould, put it in a fresh-keeping box and put it in the refrigerator after cooling, the taste will be better
Tips:
Don’t over-spend the egg whites, pay attention to the egg-beating process
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