1. Prepare the materials, two egg-beating bowls, one of which must be water-free and oil-free (for egg whites), screen, egg yolk separator, silicone spatula, the picture is not complete to understand
2. After separating the egg white and egg yolk, add white vinegar to beat the egg white to prevent defoaming. Add white sugar in three times to beat the egg white. The first time, add it when the egg whites have fisheye bubbles at low speed, and the second time to accelerate the beat until the bubbles become thin. Add one gear three times and continue to add it when the cream is flowing. I added it all at once when I first started. Turn to high speed from low speed. It takes about five minutes to finish. As shown in the picture, just send it when it is sent. Don't move the egg head too fast.
3. The milk is gone, I use water, stir it, pour it into the egg yolk bowl, add lemon juice to remove the fishy smell, and stir evenly
4. Hit this state
5. Sift in low powder and stir evenly, don’t need to stir for too long
6. After the egg yolk paste is evenly mixed, add 1/3 of the meringue, pay attention, and mix up and down, like a stir-fry, remember not to make a circle, add in three times.
7. Add 1/3 meringue for the second time, stir evenly, and do it lightly
8. Pour all the mixed egg yolk paste into the remaining 1/3 of the meringue and stir evenly
9. Preheat the oven at 230 degrees for 5 minutes, pour the cake batter into a 6-inch cake mold, 7 minutes full, I only poured 5 minutes full, many cupcakes, remember to drop on the table, shake out the bubbles, and in The oven is 30 minutes, 150 degrees, and I forgot to take pictures. Some recipes say it will take 60 minutes. I tried it, and the paste would crack. So I reduced the time and the temperature. So according to your own temperament
10. When it’s out of the oven, drop it on the ground and buckle it upside down. You can use two taller basins to cushion them and place them on the edges of the two basins to allow the cake body to be fully ventilated, cool and cool, without cracking, or collapsing, with a delicate taste.
Tips:1. The egg whites are in place, and the bowls are turned upside down, which will not flow, or pull up the beater head to appear 90 degrees right
2. Egg yolk protein mixing method, mix, mix up and down
3. When inverted, the space should be high, too short will cause the cake to collapse. Try it, just to be on the safe side
