Cake

1

Prepare the required material。

2

The eight eggs were separated from the yolk and the eggs were loaded into oilless and waterless containers。

3

the 80g corn oil is heated to 75-80°c, and it is sufficient to observe a visible filament when the oil is heated without thermometers。

4

scan 130g low-banded flour。

5

It's evenly mixed with a manual omelet。

6

add 100 g milk。

7

It's normal to mix it evenly with a manual omelet, and it'll be rougher with milk and some oil and water separation。

8

Add yolk, salt and vanilla。

9

THE PASTE IS FULLY EMULSED BY A SINGLE "Z" FONT, WHICH BECOMES DELICATE。

10

it is followed by an egg purifier with a few drops of white vinegar or lemon juice, 30 g sugar at a medium speed from an electric pyrotechnic to a rough omelette, 30 g sugar after a small bubble, and 30 g sugar at a medium rate with the remaining 30 g sugar at a low rate when it becomes apparent in the foam-coated road。

11

Finally hit a neutral bubble, lift an egg-beater and have a shorter bending pattern。

12

Take a third of all the eggs and join the yellow paste。

13

It's evenly smoothed with a silicone razor, and remember not to draw a ring。

14

And then I'm going to dump the tumbled paste in the remaining egg。

15

It's completely flat。

16

Cut off the non- sticky tarpaulin in the grill。

17

Fall into the cake paste, scrape the surface。

18

Put it in a preheated oven, and put the mold on another grill, pouring some 2 cm high hot water。

19

Aqueous bathing in the middle and lower layers, 150 degrees baked for about 60 minutes to the surface gold. If you are afraid of not getting well, you can press the surface lightly with your hand, and if the sound of sand indicates that you are not getting well, you can also insert a toothpick into the cake and take it out without sticky. On the other hand, longer bake time is required。

20

Boil it and rip the tarp off。

one, because of the high percentage of eggs and the low-temperature bath, the cake tastes a little eggy, and maybe i'm part of a group that's sensitive to eggy, so i put vanilla on it, and it's really good for the omelette. 2. the container containing the egg polish is free of oil and water, and a little bit of white vinegar or lemonade is added because they are acidic and can increase the stability of the protein. the eggs i used weigh about 50-55 g, not with dirt eggs. 4. oil can be used for corn oil, sunflower oil, soybeans oil, etc., as long as it is not peanut oil, vegetable oil, olive oil, etc. 5 i'm adding hot water, preferably with a solid bottom mold, and if a living bottom mold requires a pack of multiple layers of tin paper at the bottom to prevent the vapour from reaching the bottom. 6. if the cake turns back after the oven, there are two reasons. first of all, make sure that it's cooked, and if it shrinks when it's ripe, it's because of the lack of egg-cleaning and the inability to hold the cake up. 7. old early cakes are made of noodles, which are used to heat up parts of the flour through high temperatures, thus making the cake tissue softer when the flour is reduced. when milk is added to the mix of flour and oil, it becomes dry and rough, which is normal, without fear, to continue to be added to the yolk mix to get very delicate paste。