I loved eating cake when I was very young... Maybe everyone loved it when they were young...
But compared with cream cakes, I prefer to eat the "cake blank" wrapped in cream. Soft and fragrant...
Gourmets who look at "Food World" can do it... So in order to recall my "childhood", I wanted to try it myself. For this reason, I even found some egg beaters, molds and the like online... It's twice the result with half the effort...
Looking at the gourmets 'menus, you basically use baking powder, white vinegar or lemon juice. But I don't even have it at home.. So I made this "cake blank" with the most basic materials... It's really not bad... Next, I will give you a PO about my production process...
(Don't look at me with many steps.. I broke it down step by step in very detail...).
Homemade delicious cake
By KylaReinger
Recipe Recommendations
- eggs of 2
- milk 30g
- low-gluten flour 50g
- soft white sugar 40g
- milk fragrance
- roast
- an hour
- simple
Steps for Homemade delicious cake
1
Ingredients: eggs, 2 milk, 30g low-gluten flour, 50g soft sugar, 40g oil (tasteless), 30g.
2
Separate the egg yolk from the egg white. (I don't know if it was luck or something, but I actually knocked out a "double yellow egg", haha...)
3
Add sugar twice to egg yolks and stir well.
4
Pour the milk in portions and stir.
5
Pour in the milk and stir well, then add the oil in 3 times. (Dividing is because the egg liquid, sugar, milk and oil can better blend together...).
6
Sift the low flour and add it to the stirred egg yolk... Stir well and set aside.
7
Pour the egg white into sugar in portions and stir.
8
Beat egg whites in an egg beater until dry and frothy. When you pick up the eggbeater, the egg white will pick up a sharp point.
9
Pour the beaten egg white solution into the egg yolk solution in portions. Stir well. (At this time, you can't stir clockwise or counterclockwise. You must stir from bottom to top. If you still stir in circles, it will break the small bubbles in the egg white...).
10
Pour it into the mold. After pouring, pick up the mold and tap it a few times to ensure that there is no extra space between the egg liquid and the cake mold. (From the fusion of egg yolk liquid and protein liquid to the time it is sent to the oven, these steps should be as quickly as possible. Because my mold had just been bought, although it had been washed, I still laid a piece of oil paper. It will look better if it is not spread and roasted.).
11
Because there were still some chocolate beans, I sprinkled them on them. (It's nice not to use chocolate beans.)
12
Put it in the oven... Preheat to 160 degrees and bake for 40-50 minutes. (Depending on the specific temperature of each oven, it is best to adjust it.)
13
Turn the cake mold upside down when you get out of the oven. Wait for it to cool and remove the mold.
14
Done. Because I use less, the mold is 8-inch. So it looks thinner.
15
But the softness has not changed at all.Homemade delicious cake Make Tips
Don't reverse the order of making egg yolks and egg whites. Be sure to stir the egg yolks first, then stir the egg whites... If you beat the egg whites first and then make the egg yolks, wait until the egg yolks are ready... Half of the egg white that was beaten has returned to the state before being beaten. I don't know whether I can be beaten again.