After the failure and practice of the six-inch cake, slowly mastered the key to the six-inch cake, at the beginning of doing the six-inch, there was really a feeling of " air madness, then constantly finding reasons from the failure, slowly making the six-inch cake more and more comfortable...

WHAT YOU NEED

Ingredients

Five eggs
90 grams of low-fat flour
50 grams of corn oil
50 grams of milk
Sugar (egg yolk 15
protein 60) 75 grams

How TO MADE 8 inch cakes

Steps 1 to 4

1. Separate the egg yolk and protein in two stainless steel bowls, which must be free of water and oil

2. Preparation of egg yolk: Egg yolk is mixed with 15 g of sugar until dissolved, then milk and corn oil are mixed until emulsified (emulsified means fully mixed egg yolk to whiten)

3. The sieved flour is added once more and stirred until the powder disappears.

4. The purpose of sifting the flour is to make the flour finer and easier to mix.

Steps 5 to 8

5. Protein cream: use an egg beater to make the protein into a fish-eye bubble and add 1/3 of fine sugar (20 grams)

6. Continue stirring until the protein begins to thicken and form a coarse foam, adding 1/3 sugar 20 g

7. Continue stirring until the protein is thicker and the surface has lines, adding the remaining 1/3 sugar 20 g

8. Keep beating for a while, and when you raise the egg beater, the protein can pull out a short, upright, pointed, dry, bubbly state, and you can stop beating, and that's it.

Steps 9 to 12

9. Mixed protein cream and egg yolk: preheat the oven to 170°C for 10 minutes before mixing.

10. Pour 1/3 of the protein into the egg yolk paste, gently slice it evenly with a rubber scraper, slice it evenly, then pour the whole egg yolk paste into the bowl of the egg yolk paste, slice it evenly using the same method until the protein and the egg yolk paste are fully mixed.

11. The cake paste is poured into the baking mold, scraped evenly with a small spoon, then shaken gently for a few seconds and sent to the oven, shaken gently for a few seconds to shake out the air bubbles inside.

12. In the oven 170°C 55 minutes

13. It's said that it's better to eat a little cracked without affecting the beauty.

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16. The baked cake is taken out of the oven, dropped freely high on the table, and immediately held upside down on the cooling rack until the cooling is out of shape.

17. This instantly dissipates the internal heat and reduces the temperature, in addition, the bubble will shatter, the pressure difference between the inside and outside of the bubble will decrease, so that the cake does not sink and shrink.

18. It's not that hard to make a cake of a different size after you've mastered the basics of making a 6-inch cake.