Nut Cake--[trial Report 2 of Qihe Ks-938n with Bucket Whisk]
1.
All raw materials are ready.
2.
Add sugar, salad oil, and milk to the egg yolk and mix well. Sift in low-gluten flour and mix well.
3.
Put in the sunflower seed kernels.
4.
Add the washed raisins and mix well to make the egg yolk paste.
5.
Put a few drops of lemon juice into the egg whites and beat for 1 minute with an electric whisk at level 1. The beaten egg liquid will become thick bubbles. Put in one-third of the sugar and beat for 1 minute at level 3 to make the egg white bubbles smaller.
6.
Add one third of the sugar and continue to beat for 1 minute at the 3rd gear. The egg white bubbles become more delicate.
7.
Add the remaining one-third of the sugar, and continue to beat with the 3rd gear.
8.
During the whipping process, the guarantee becomes harder and harder, and the egg whites become moist foaming.
9.
Continue to beat for about 1 minute at level 3, and beat the egg whites until they are dry and foamy.
10.
Pour one-third of the egg whites into the egg yolk paste and mix well.
11.
Pour the egg yolk paste into two thirds of the egg white paste.
12.
Mix quickly and evenly.
13.
Pour it into an 8-inch square mold and shake it twice to produce big bubbles.
14.
Put it in a preheated oven, bake at 170°C for 6 minutes, then adjust to 150°C and bake for 40 minutes.
15.
Take it out upside down, let cool and demould.
16.
Cut open and enjoy.
Tips:
Using Qihe KS-938 with bucket whisk to make cakes is quick and convenient, and you can free up your hands to do other things without being in a hurry.