Legend has it that you have to go crazy seven times to make a successful pancake, but in fact, it's not that hard.

WHAT YOU NEED

Ingredients

80 grams of low-fat flour
Four eggs.
55 grams of sugar powder (30 grams of butter
25 grams of protein)
45 grams of cooking oil
1.5 grams of tofu
40 ml of milk
1 gram of salt

How TO MADE 6 inches of cake

Steps 1 to 4

1. Pour four egg yolks, 30 g of sugar powder, 45 g of cooking oil, 1 g of salt, 40 ml of milk into the low-fat flour and stir evenly for backup.

2. (Lazy, I used to use an electric egg breaker, thinking that it would be too much trouble to wash the protein afterwards, so this step was directly mixed with silicone glue, as long as the mixture was even, the effect was the same.)

3. I'm going crazy with protein.

4. Prepare a clean bowl without water or oil (we all know that) and put it in four chicken proteins.

Steps 5 to 8

5. Then, Gatta Powder, start the engine.

6. .

7. .

8. The first sugar is added when the bubbles are formed.

9. .

10. .

11. Three times the total amount of sugar.

12. It's crazy, it's almost the same, that's all.

13. Put three tablespoons of cooked protein in the flour dough you've made before, don't make a circle, like a stew, quickly cut evenly, don't squeeze, move slightly faster.

14. After adding the protein, mix the dough and pour it all into the protein (I'm lazy).

15. .

16. Using the same method, mix quickly and evenly.

17. Pour the good cake paste into a 6-inch mold (don't use a non-sticky mold, otherwise your cake won't climb up).

18. Raise the mould vertically, 20 cm high from the table, well, loose hands.

19. .

20. .

21. Three or five blows, and the bubbles come out.

22. Put in the middle layer of the oven (the oven is 170 degrees preheated for 10 minutes), put on fire, 145 degrees, bake for 60 minutes.

23. (The oven is different, according to the temperament of your oven, adjust the temperature time accordingly.)

24. Okay, let's put it in the oven, let's cool it down, let's get it out of the mold.

Handy cooking tips

　　I personally prefer a slightly moist cake, not a particularly dry one, so I like to bake the cake at a slightly lower temperature, although it takes a little longer, but the cake that comes out tastes better to me, and the surface of the cake is not easy to crack.