1. Separate egg yolk and egg white.
2. Drip Guanli white vinegar into the egg whites.
3. Use an electric whisk to beat the egg whites to a fish-eye bubble shape and add one third of the fine sugar.
4. Continue to beat until the bubble is fine and add one-third of the caster sugar and then beat.
5. When the egg whites are lifted, add the last one-third of the fine sugar when there is a pattern in the egg-beating net, and whisk them until wet foaming (lift the egg-beater head, the egg white has a hook).
6. Add the egg yolk three times, beating evenly with a whisk each time before adding the next egg yolk.
7. Whisk evenly as shown in the picture.
8. Sift in low-gluten flour.
9. Stir evenly with a spatula. Be careful not to stir in circles, otherwise it will defoam.
10. Stir the milk and vegetable oil evenly and then pour it into the batter and stir evenly. The mixed batter is light and fluffy, that is, the mixing is successful.
11. Pour into the mold and fill it eighth full.
12. After the oven is preheated at 170 degrees, the middle layer is baked for 20 minutes, and it can be demoulded after cooling.
13. The finished product, the delicious little cakes can be used for afternoon tea or breakfast.
14. Finished product.
Tips:I usually like to drink coffee, but it is impossible to bring a coffee cup when I go out. I am quite interested to see this package, and I want to try it out.
