WHAT YOU NEED

Ingredients

Two eggs
about 60 grams each.
25 grams of corn oil
30 grams of milk
40 grams of low-fat flour
40 grams of sugar
Electric egg maker one
Manual egg breaker one
Flour sieve one
Egg yolk separator one
Several bowls

How TO MADE The six-inch cake

1. In the egg pan, put milk and corn oil, the pan is as high as it is wide.

2. It is mixed in a clockwise manner with a manual egg beater, and the beaten state is a slightly thickened combination of oil and milk.

3. The picture will be posted next time.

4. The protein and the egg yolk are separated, and the protein is placed in a bowl of water without oil, and the wait is over.

5. An egg is about 60 grams, it doesn't matter how big, how small is not good, it doesn't make six inches full.

6. This cake is only six centimeters long, and the eggs are too small to pass easily.

7. The egg yolk is added one at a time to the first step milk and corn oil in a prepared bowl, and the egg beater is stirred evenly by hand.

8. Yes, if the eggs have just been taken out of the fridge, put them back to normal temperature, around 20 degrees, and the egg whites should be sent.

9. Egg whites are proteins, I don't know if newbies like me have been confused by this before.

10. The flour is good, the sieve is good, the sieve is good, the sieve is good, the sieve is good, the sieve is good, the sieve is good, the sieve is good, the sieve is good.

11. After homogenization, the state should be a flowing liquid, and if the hand feels sticky and heavy, it is hardened.

12. Then take out the electric egg breaker, take out the protein bowl.

13. I added 40 grams of sugar to the protein three times, I put 10 grams of sugar in the first time, and then I continued to add protein.

14. Launched

15. When the protein is more viscous, the electric egg beater picks it up, the protein does not drip, and a second sugar of 15 grams can be added.

16. Continue at high speed, until the protein pattern comes out a little shaped, turn off the egg beater, slowly raise the egg beater, the protein in the bowl presents a curved curve, you can add the last 15 grams of sugar.

17. Keep sending.

18. In the last step, the egg heads are raised to a short rectangular protein, the protein is not dropped, the root stick is inserted in the middle of the bowl, the stick does not fall, the protein does not flow

19. The protein is not flowing, and the above verification method corresponds to a valid one.

20. You can verify it all, haha! The protein is done.

21. Be careful to mix one-third of the batter with the egg yolk, also using the stirring method, do not stir!

22. Then the remaining two-thirds of the protein is poured in and stirred evenly! The whole process can be swallowed slowly to prevent the protein from evaporating, and the evaporated cake cannot swell!

23. After stirring evenly, it is placed in a six-inch anode film.

24. I'm going to shake the cake evenly with my hands.

25. Preheat the oven five minutes in advance, 150 degrees, raise and lower the fire, and place the membrane at the bottom.

26. It is then baked for an hour, and after it is cooked, the air bubbles are quickly shaken with force, and then turned upside down.

27. My experience is that it takes about four or five hours, otherwise there will be imperfections such as waist shrinkage!

28. In total, it's about 10 minutes, if you're good at it.

29. Roast for an hour, cool for a few hours.

30. But it's very tasty, it's very economical, it's very tasty, it's very tasty, it's very tasty, it's very tasty, it's very tasty, it's very tasty.

Handy cooking tips

　　1, all containers must be oil-free and water-free, especially the equipment for cooking proteins.