The Softness that Melts into The Product: Bye-bye Cake

Name: The Softness that Melts into The Product: Bye-bye Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Low-gluten flour; 40g milk; 50g Vegetable oil; 45g yolk; 85g Egg white; 40g Caster sugar

by Windy snow

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I started with Sanneng’s 15 cm hollow mold a few days ago, so that when the child wants to eat a cake, he can make a small one, and he can finish it without waste. Use Feijuan’s recipe and divide the ingredients by two to make this 15 cm hollow mold just full. "

Ingredients

The Softness that Melts into The Product: Bye-bye Cake

1. Sift the low powder into the container twice in advance.

The Softness that Melts into The Product: Bye-bye Cake recipe

2. Pour in vegetable oil.

3. Pour the milk.

4. Use a spatula to mix the noodles and liquid until it becomes a paste.

5. Pour in the egg yolks and use a manual whisk to draw z in the batter to stir

6. Add granulated sugar in portions, and beat the egg whites until they are neutral and dry (the hooks can be pulled out)

7. Take 1/3 of the egg white and put it in the egg yolk paste, and stir evenly with a spatula.

8. Pour the mixed egg batter back into the beaten egg whites and continue to stir evenly with a spatula.

9. The mixed cake batter is delicate, pour it into the mold from a height of 20cm according to the mold.

10. Put it into the preheated oven, heat up and down, and bake at 175 degrees for about 25 minutes. The surface will be golden brown. After the oven is out of the oven, the mold should be inverted, and the mold should be removed after it is allowed to cool.