Thousand Birds Cake
1.
Put the milk and corn oil in a basin and mix them by hand with egg extract.
2.
Sift the low-gluten flour into the oil and milk mixture just now, and mix it evenly in a "one" shape. Separate the egg whites and egg yolks, place the egg whites in another clean oil- and water-free basin, and place the egg yolks in the batter.
3.
The mixed egg yolk paste is slightly thicker, but it is smooth and can flow smoothly, just like the picture in the picture.
4.
Add a few drops of lemon juice to the egg whites, and add 65 grams of fine granulated sugar to the egg whites in three times, until you pull up the egg beater, and you're done.
5.
Take out a small portion of the meringue and put it into the egg yolk paste.
6.
After mixing up and down evenly, pour it back into the meringue and mix it evenly again.
7.
Pour the cake batter into the baking pan and use a spatula to smooth it out.
8.
Put 1 egg yolk into the piping bag, cut a small cut with scissors, and draw horizontal lines on the cake batter, and then use a toothpick to draw a line at intervals, slightly wider.
9.
Use a toothpick to draw a line in the opposite direction from the horizontal line you just drew.
10.
After the oven is preheated, put the baking tray in the oven and bake at 180 degrees for 18 minutes.
