This is the third time I've done this, the first two times I couldn't stand it, all kinds of black holes collapsed and cracked.Now it seems that some very basic mistakes have been made.After all, I'm a beginner, I didn't have any knowledge before, I moved back to the oven on impulse, and then silently learned to try and do it in various baking booths, I realized that every step was difficult.So I'm very happy with every little bit of progress, and I'm willing to share it with you.Fuel it up!

WHAT YOU NEED

Ingredients

Five eggs
60 grams of refined sugar (added to egg yolk)
30 grams of refined sugar (with egg yolk)
40 grams of milk
40 grams of sesame oil
85 grams of low-fat flour

How TO MADE Soft and sour cakes

Steps 1 to 4

1. Separate the egg yolk from the yolk.

2. Add one-third of the sugar to the egg whites in a clean, water-free, oil-free container, and add one-third of the sugar to the egg whites when there are fish eyeballs.

3. Add the remaining half of the sugar until the foam turns.

4. The egg whites become delicate, and the remaining sugar is added.

Steps 5 to 8

5. Keep stirring.

6. From time to time, the eggs are brought up and checked.

7. When the egg head is lifted, the surface of the egg paste and the egg head will appear short and upright small pointed corners.

8. Put it in the fridge for backup.

Steps 9 to 12

9. Add sugar to the egg yolk and stir it by hand, don't spread it.

10. Add the olive oil and stir.

11. Add milk and stir.

12. Sifted low-fat flour.

Steps 13 to 16

13. Stir into a delicate paste.

14. Add the protein paste three times, stir evenly up and down, do not stir in circles.

15. Pour into an 8-inch mold, into a preheated oven, heat up and down, middle layer 170 °C, 1 hour.

16. It should be dried immediately after cooking.

17. Cut it up and eat it.

Handy cooking tips

　　1. The most difficult step in making a chihuahua cake is to stir it quickly so that the dough does not dry out.The correct way to stir is to put the dough on the table.a. One hand holds a rubber knife and places it in the egg-paste bowl at two o'clock, with the rubber knife attached to the side of the container to form a wedge angle of about 30 degrees (the tip of the corner facing the body).b. Fast clockwise half-circle in the bowl, stopping at 8 o'clock, while the other hand holds the egg dough bowl and turns the half-circle counterclockwise.c. Your hands should be crossed at this point.Then, without stopping, use the scraper in the 8 o'clock position to scrape the dough, turn the dough sharply upwards, and then cut the dough left and right with the method of drawing N W .This is the entire process of stirring, and you need to repeat it dozens of times until the dough is stirred evenly.If you can do it, about thirty times is enough, and more is enough to show that you haven't mastered the technique yet.You can usually try to simulate this movement yourself and learn to understand it, try it a few more times.2. Don't use a non-sticky mold to make a doughnut cake! You said that doughnuts need to be attached to a mold to climb high, if you don't use a non-sticky mold, the dough can't successfully rise.3. I recommend that beginners don't try to get along easily.The technique of stirring is very demanding! And the technique is not possible to learn and teach intuitively, you can only guess for yourself, and then maybe suddenly one day you stir and stir and you understand.At least that's what I am.4. Immediately after the wind blows out of the furnace, turn it upside down.Wait for it to cool down.It's also recommended that you make it 6 inches.This eight-inch dough is too much, I started mixing it and it was about to turn sour, I really couldn't pour out half of the dough at the end, so I delayed a little bit and it faded.