Yellow cake

1

Butter is cut into small blocks and placed in large bowls where room temperature is softened or heated by water。

2

Low-banded flour and powdered powder are mixed into the bowl with butter。

3

Put the sugar in the bowl and add vanilla, salt and 50 grams of milk。

4

(b) The low-speed mixing of electro-eggers, which brings together all materials, to complete mixing of all materials and to become wet paste。

5

After the eggs were scattered, they were mixed with the remaining 50 grams of milk。

6

Adding three points to the pasta, after which they continue to be evenly tuned at a low rate with an egg-beater, each time after being completely even, and then again。

7

When the whole egg milk mix is finished, the paste is ready。

8

The inner walls of the mould are covered with thin butter and the face is poured into the mould。

9

Put the mold in the oven, in the oven preheated at 175°C, in the second bottom. It's about 35 minutes, until it fully swells and the surface turns to gold. Plugged in with toothpicks inside the cake, and there was no residue on the toothpicks, which meant they were cooked. Cake is cold and distilled, and slices can eat。

10

Put the mold in the oven, in the oven preheated at 175°C, in the second bottom. It's about 35 minutes, until it fully swells and the surface turns to gold. Plugged in with toothpicks inside the cake, and there was no residue on the toothpicks, which meant they were cooked. Cake is cold and distilled, and slices can eat。

1. Making this cake is very simple; just remember to mix all the ingredients together thoroughly. Since the recipe calls for a large amount of milk, it is added in two parts during the process. Add half at the very beginning of mixing. Once the batter is formed, add the remaining half, which has been mixed with the eggs. It is crucial to follow this order to achieve the correct and delicate cake texture. 2. When making chiffon cakes, avoid stirring the batter in circles or over-mixing after adding the flour to prevent gluten formation that could affect the mouthfeel. However, this cake is quite the opposite. Due to its high moisture content and its reliance solely on baking powder as a leavening agent, moderate gluten formation actually helps the cake rise higher and results in a finer texture. 3. You can use various molds to bake this cake, such as paper cups, round cake pans, or square baking dishes. Baking time may need to be adjusted accordingly based on the specific mold used.