8 inches of heart-shaped wind, my ACA34 oven 135 degrees 50 minutes (later I bought a thermometer to test my oven, I fainted, I want to say that my oven temperature is 35-40 degrees higher, so when you bake, pay attention to observe the temperament of the oven adjust the temperature oh), the actual temperature 165-170 baking 45-50 minutesLook at the last few minutes.

WHAT YOU NEED

Ingredients

Four eggs.
70 grams of flour
48 grams of sesame oil
20 grams of white sugar (in egg yolk)
50 grams of white sugar (in protein)
50 grams of milk or water
Lemon juice or white vinegar with a little protein

How TO MADE Eight-inch heart-shaped cake

Steps 1 to 4

1. The egg yolk is separated (the bowl of protein needs no water and no oil), the egg yolk and fine sugar are mixed and sent to the egg beater until the volume is swollen, the state is dense, the color is light.

2. Add corn oil three times, stirring evenly with an egg beater and adding again.

3. Add water or milk and stir gently evenly.

4. Sieve in the low powder (I didn't boil the powder myself), mix it evenly with a rubber scraper, turn it into egg yolk, put the mixed egg yolk on one side for standby, if you feel a little bit of small particles, don't mind, put it on one side and stir it slightly with the egg batter while waiting for the protein to be good.

Steps 5 to 8

5. To send the protein to the fish eye bubble state, add 1/3 of the refined sugar, continue stirring, and add the remaining refined sugar twice.

6. A second fine sugar is added when the protein reaches the foam.

7. Add fine sugar for the third (last) time after a little bit of frying.

8. Dry bubble state (raise the egg beater, the protein pulls out the upright pointed tip)

Steps 9 to 12

9. Add 1/3 of the protein to the egg yolk bowl and stir evenly (stir from bottom to top, do not draw circles)

10. The second addition of protein to the egg yolk

11. The mixed egg yolk paste is poured into the remaining protein and stirred again to make the cake paste.

12. Pour the dough into the mold, flatten it, shake the mold twice with your hand on the table, shake the air bubbles inside out, put it in the preheated oven (middle and lower layer), put it on the fire, 175 degrees about 40-45 minutes (must know the temperature of your oven oh, otherwise I always bake the cake like I just started, haha)

Steps 13 to 16

13. It's fast, it doesn't crack at all, and if you want to know if the cake is baked, just look at the last few minutes.

14. The cake grows and then falls back a little bit.

15. Map of the finished product

16. In order to save energy, I usually bake two at a time (a six-inch circle and an eight-inch heart shape), and if you need to bake like this, it's actually very simple, add half of the ingredients (that is, four eggs become six, the rest is analogous).