Scallion Bacon Cake
1.
Prepare the bacon and the chopped green onion, fry the bacon first, and coat the chopped green onion with low powder. The egg yolks and egg whites were beaten in two clean bowls without water and oil. Put the egg whites in the refrigerator for later use.
2.
The milk and corn oil are whipped evenly and emulsified well.
3.
Sift the flour that has been sifted in advance into the bowl again.
4.
Use egg yolks to make a Z-shape and mix the flour until there is no dry powder. Add an egg yolk.
5.
After mixing, add the second egg yolk, this is the state of the mixed egg yolk.
6.
Add a few drops of lemon juice to the egg white, add sugar in two portions, and beat until dry and foamy.
7.
Take one-third of the beaten egg whites, add it to the egg yolk paste, and stir evenly from bottom to top with a spatula. Do not stir in circular motions.
8.
Pour the mixed cake batter back into the remaining egg whites.
9.
Mix the cake batter in the same way.
10.
Add the prepared green onion and bacon to the cake batter.
11.
Stir it for a few times, pour it into a 4-inch live-bottom cake tin and paper cup, shake it twice to produce bubbles.
12.
Put the mold on the baking tray, put it into the lower layer of the Dongling K30A oven that has been preheated in advance, and bake for about 36 minutes.
13.
Take out the baked cake immediately, shake it out of heat, and buckle it upside down on the drying rack. After the cake cools down, it will be demoulded.
Tips:
1. Beat the egg yolks and egg whites in a bowl without water and oil.
2. The egg white should be blown to dry foaming, and the whisk has a short sharp corner when it is lifted.
3. The egg white and egg yolk paste should not be mixed in circles. The technique is very important, otherwise it will defoam and the cake will not grow tall.
4. After the cake is done, it must be buckled upside down and let cool before it is peeled off.
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