1. Put the butter and milk into a small stainless steel basin, and heat the insulated water into a liquid state for later use (step 1).
2. Beat the eggs in an anhydrous and oil-free basin, add sugar and salt. (Step 2)
3. Heat at 45° warm water, and stir with a whisk while heating until the temperature of the egg liquid reaches about 38°. Leave the warm water!
4. Use an electric whisk to beat the whole egg liquid at medium speed!
5. In the process of whisking, the whole egg liquid will turn yellow to light yellow, double the volume, continue to beat until light yellow, the bubbles are fine, lift the egg beater to draw a figure of 8 on the surface, and disappear after 5 seconds, turn Continue to pass at low speed for 1 minute.
6. Add the sieved low powder all at once and stir up from the bottom with a spatula.
7. When mixing, you can shovel into the bottom of the basin from 2 o'clock and turn it up from 8 o'clock. Repeat several times until the flour is no longer visible and the batter becomes fine and smooth.
8. Remove a small amount of cake batter, pour it into the butter liquid in Figure 1, and mix well with a spatula.
9. Pour the well-mixed batter into a large bowl (picture 7 cake batter), quickly stir with a spatula, and mix until no oily liquid is visible, and the cake batter is ready.
10. Pour the mixed cake batter into the mold, and use a spatula to draw a circle in the middle of the cake batter to eliminate the large bubbles in the batter. Put it in the middle and lower level of the preheated 170 degree oven, and bake at 160 degree for about 40 minutes. Here it is said that the lower mold can use a round hollow, without limitation.
11. The non-stick mold can be demolded in five minutes after it is released! The anode mold can be inverted and let cool before demolding!
12. The 10-inch big pumpkin mold I used can be easily demolded under the inverted button.
13. The cake body is very complete.
14. It looks like a big pumpkin.
15. Cut it!
16. The organization is very delicate and it tastes tough!
Tips:The whole egg must be beaten with warm water, in order to be fully beaten and not fully beaten, which will affect the sweetness of the cake. After adding the flour, you must carefully mix it well to make the egg liquid and flour fully blend to make a delicate and fluffy cake. The butter and milk liquid has a heavier specific gravity. Pour it directly into the cake batter and it will sink immediately, so first take a part of the batter and liquid to mix. Evenly pour it into the cake batter to make it easier to handle.
