The baking must be done in advance, and the taste must be soft and spicy.I'm going to share a record with you, my dear...

WHAT YOU NEED

Ingredients

Five eggs
Low flour 100 grams
60 grams of fine sugar
70 ml of milk
70 ml of corn oil
3 drops of lemon juice

How TO MADE 8 inches of wind

Steps 1 to 4

1. Set of materials, fine sugar for 20g and 60g

2. Eggs, eggs, eggs, eggs, eggs, eggs, eggs, eggs, eggs, eggs, eggs, eggs

3. Pour into the milk and stir evenly.

4. 100 grams of low-grade flour sifted into egg yolk

Steps 5 to 8

5. Stir evenly from the bottom to the top. Do not use force to avoid stirring.

6. Add a few drops of lemon juice to the egg whites, add 1/3 of the fine sugar, add 60 g of fine sugar three times.

7. Continue stirring until the texture is added 2 times to the fine sugar and add all the fine sugar until the curved moisture is lifted.

8. Continue beating until the dry foaming state, i.e. when the egg beater is lifted, the protein can pull out a short upright pointed corner.

Steps 9 to 12

9. Avoid sending too much

10. Add 1/3 of the protein paste to the egg yolk paste and stir evenly from bottom to top

11. After stirring, pour the egg yolk paste into the protein paste, using the same bottom-up stirring and slicing method.

12. Stir sparingly and quickly to avoid foaming

Steps 13 to 16

13. Pour a knife into the mold and gently rub it on the table to shake the air bubbles inside the cake paste.

14. The oven is set at 150 degrees, the middle layer for 60 minutes, the cake is colored and then covered with tin paper.

15. The temperature of the oven can be adjusted according to the oven's own settings, if the pursuit of perfection does not break, then bake 120 degrees for 30 minutes and then turn 150 degrees for 30 minutes.

16. Finished product

17. Soft and soft

18. It is delicate.

Handy cooking tips

　　When mixing the dough, the dough should be mixed from the bottom up, quickly and few times, to avoid foaming; when mixing, do not add all the proteins at once, so that it is not easy to mix evenly, and it is easy for the protein to foam; when mixing the dough, dough must be mixed to a dry state (when mixing the dough, add one or two drops of white vinegar or lemon juice, which can help the protein to be more easily mixed and more stable); when mixing the dough, dough should be mixed from the bottom to the top, quickly and few times, to avoid foaming; when mixing, do not add all the proteins at once, so that it is not easy to mix evenly, and it is easy for the protein to foam; when mixing, dough must be cooked with glue, do not use glue or oil on the dough, as this will make it difficult to climb up, and the whole dough will shrink together; when mixing, dough should be mixed for a long time; when mixing, dough should be cooked immediately at a low temperature, and dough should be dried quickly.