1. Add white sugar and salt to the whole egg and heat it in hot water, beat the white sugar by hand, melt the water and add it to the egg liquid
2. The egg liquid reaches 40 degrees away from the fire
3. Heat the butter and milk in hot water
4. Use an electric whisk to beat at high speed until the egg dripping from the whisk can be drawn with a figure of 8 and it will not disappear immediately
5. Sift in the low-powder in 2 times, stir by hand, mix well
6. Pour warm milk and butter along the wall of the basin
7. Stir it with a spatula and mix well, with gentle movements
8. The 8-inch round mold is filled with oil paper in advance
9. Slowly pour the cake batter from a height of 20 cm into the mold, preheat the oven at 160 degrees for 10 minutes, and put it in the lower part of the oven at 160 degrees for 50 minutes
10. Take it out of the oven and let it cool, then tear off the grease paper, let it cool, and cut it into pieces.
Tips:1. Choose a larger one for 5 eggs, about 65 grams each, and about 300 grams of egg liquid
2. There is no need to leave Shuiyi, you can also use honey instead
3. The salt can be left alone
4. The whole egg must be beaten in place. Add the flour and mix well by hand. This is very important. The action should be gentle when mixing the flour.
5. The butter and milk must be poured in warm, not cold
6, the amount of 8-inch round module
