1. Low-gluten flour is sieved; the egg white is separated from the egg yolk.
2. Stir milk, vegetable oil, and egg yolk until emulsified, add sifted low-gluten flour, and mix well with egg. Add the fine granulated sugar to the egg whites, and beat with an electric whisk until dry foaming.
3. Take 1/3 of the meringue into the egg yolk batter, stir gently with egg custard, first cut into the bottom of the pot diagonally, turn the batter at the bottom up, and while mixing, turn the egg yolk bowl while mixing, and pour all the egg yolk batter Put it into the egg white bowl and stir evenly with the same technique until the egg yolk and egg yolk paste are well mixed.
4. Divide the batter into two portions, pour 1 drop of red velvet liquid into one portion and mix well. Squeeze the two batter into the mold alternately. Use a small trowel or a chopstick to insert the batter vertically and stir a few times, then shake the mold twice to shake out the large bubbles inside.
5. Put it in the preheated oven, heat up and down at 175 degrees, and bake the lower layer for about 30 minutes. After it is baked, it will come out of the oven immediately, drop it twice to dissipate heat, and buckle it upside down on the cooling rack. It can be removed from the mold after it is completely cooled.
Tips:1. The mold used in the picture is the 6-inch heightened movable bottom mold KT7022 for the school kitchen, and the oven is Baicui PE5400.
2. The weight of the egg with the shell is about 60 grams. Vegetable oils can be corn oil, sunflower oil, etc., which have a lighter odor.
3. The egg beater and the egg beater must be dry, oil-free and water-free.
