Ingredients:
130g low-gluten flour; 80g corn oil; 180g fresh milk; 6 eggs; 80g sugar.
Accessories:
Almond slices: appropriate amount; cocoa flakes: appropriate amount; lemon: appropriate amount.
Flavor: original; Difficulty: ordinary.
Cake cooking steps
Separate the egg whites and yolks of 6 eggs and set aside.
Heat 80g of corn oil to 60-70℃, then pour 139g of low-gluten flour into the oil and add 180g of fresh milk. After stirring evenly, pour the six egg yolks into it and stir again.
Add a few drops of lemon juice to the egg whites, and add the sugar in three parts. Beat until the chopsticks can stand in the egg whites, then pour it into the previous liquid in three parts.
Wrap the container with tin foil, put oil paper inside, and then pour the liquid into the pan.
Place the bottom plate in water, and place the pan with liquid in the middle. Bake at 150℃ for 75 minutes.
Out of the oven, success!
Delicate, soft and sweet. It’s too fragrant to eat after cooling down!
The kids are all drooling.
