cake

1

Mix egg yolk paste: Add a small amount of hot water (or a small amount of milk), add 15g sugar, and stir 1g salt until saccharified. Make sure it is completely melted.

2

Add 80g of salad oil and beat until it becomes a slightly thick, uniform liquid, translucent, like thin batter. It will take about 1 minute to beat.

3

Sift in 110g of all the flour at a time and mix well.

4

Finally, add 95g of egg yolk (about 5 egg yolks) and mix well. All these mixing processes can be done with chopsticks.

5

The elimination of egg whites is the key to the success of the cake. Put 190g of egg white (about 5 eggs) into a large basin without water and oil, break the egg white with an egg beater, and then make it foam hard, but add fine sugar (90g) in 3 times halfway. At this time, lift the egg beater, the egg white bubble will become short points, and the egg white will not fall off when the basin is inverted.

6

Preheat the oven to 110 ° C for about 10 - 15 minutes while beating the egg whites.

7

Put the beaten egg white into the egg yolk paste in 5 times.

8

Pour the batter into the mold and gently drop it down on the table 2 - 3 times to break the bubble.

9

Place in a preheated oven at about 160 degrees Celsius and bake for about 40 minutes.

Before adding the egg yolks, do not over-stir the batter; it doesn't matter if it's uneven. After adding the yolks, stir for a while longer until it forms a uniform thin batter. Reminder: Start beating on low speed. After coarse bubbles form, start adding 1/3 of the sugar and a small amount of white vinegar. Beat on medium speed, adding the second and third portions of sugar in between. Beat continuously; do not pause for too long in between. Do not beat for too long. Reminder: Be sure to fold gently, mixing up and down, rather than stirring in circles. You can make this in a microwave, but it will have an inauthentic cheesecake flavor.