Sausage Cake
1.
Beat the eggs into the basin, chop the sausage, mince the shallots, weigh the low-gluten flour and sugar.
2.
The egg liquid and sugar are beaten together to double the size, and the egg liquid dripping from the whisk will not disappear immediately, just fine.
3.
Add 20 grams of corn oil and mix well with a silicone spatula.
4.
Sift in low-gluten flour and 2 grams of salt, and mix well.
5.
Make a delicate cake batter, add the sausage and spring onions, and mix well.
6.
Pour the cake batter into the mold, and sprinkle the sausage cubes and spring onions on top.
7.
Preheat the Changdi oven at 200 degrees, put the mold in, and change it to 180 degrees and bake for 15 minutes.
8.
The baked cake is evenly colored and bulged quietly, so that it can be baked. This small cake is made of sponge cake, which does not collapse or shrink. The method is super simple.
9.
Try it too, let the delicacy that mom loves stay in the child's memory and never disappear.
10.
Finished product.
Tips:
1. If the cake is to be noisy and delicious, the egg liquid must be in place. If it is not in place, the cake will not be noisy.
2. The oven is generally too small and the color will be uneven. Generally, it is good for households with more than 30 liters. Mine is 32 liters, and the color is very uniform. The oven brand is different, and the temperature will be slightly different. You can use your own oven Make appropriate adjustments to the temperature.
