1. The following formula is suitable for Xuechu 12 cup cake mold
2. Separate the eggs, weigh the egg whites and egg whites separately, and place them in a water- and oil-free basin.
3. Low-gluten flour and corn starch are weighed separately and sieved together for later use
4. Divide the milk into two equal parts, mix with corn oil and condensed milk separately, mix well and set aside
5. Add fine sugar to the egg yolk and beat with a whisk until the egg liquid becomes white and thick. Lift the whisk to slowly drip.
6. Pour the mixture of condensed milk and milk, mix well, sift into powder
7. Turn on the whisk and mix at low speed until you can't see the dry powder. Cover with plastic wrap for later use.
8. Add fine sugar to the egg white three times and beat it to a small pointy hook state. The whipped meringue should be very delicate and shiny.
9. Take one-third of the meringue and add it to the egg yolk paste and mix well
10. Pour it back into the egg white bowl and mix the cake batter thoroughly by cutting and mixing
11. Take a small spoonful of cake batter and add it to the corn oil milk liquid, and mix well
12. Pour back into the cake batter and mix quickly
13. Put the cake paste in a piping bag, and put the 12-round mold on the paper cup
14. Squeeze the cake batter into the mold, 8 points full
15. Put it in the preheated oven and bake for 30 minutes at 160°C, and let cool after it is out of the oven.
16. Whip whipped cream, simply squeeze a flower, and make decoration
17. Try it
