WHAT YOU NEED

Ingredients

56 grams of low-fat flour
Egg whites 62 grams
34 grams of egg yolk
Fine sugar (egg white) 34 grams
Fine sugar (egg yolk) 14 g
36 grams of milk
28 grams of corn oil
2.8 ml (0.5 tsp) of foam powder

How TO MADE 6 inches of cake

Steps 1 to 4

1. All ingredients are prepared according to the quantity, the egg yolk and protein are separated, and the bowl of protein is filled without oil or water.

2. Mix the egg yolk and white sugar and beat it evenly with an egg beater, add corn oil three times, beat the mixture evenly with an egg beater each time and add it again.

3. Then add the milk and stir evenly.

4. After mixing the low-fat flour and the baking powder, sieve it into the egg yolk, stir evenly with a silicone knife, forming an egg yolk paste, and set aside for standby.

Steps 5 to 8

5. After washing and drying the egg maker, start releasing the protein.

6. When the protein is sent to the fish eye bubble state, add 1/3 of the refined sugar, continue stirring, and add the remaining sugar twice.

7. The protein is sent to a dry foaming state, i.e. after lifting the egg beater, the protein pulls out a short upright pointed tip.

8. Add 1/3 of the protein to the egg yolk bowl.

Steps 9 to 12

9. Stir evenly (stir from bottom to top, do not stir in circles, otherwise the protein will evaporate)

10. The mixed dough is poured into the remaining protein and stirred again evenly until the dough becomes delicate and soft, with no noticeable bubbles and lumps, i.e. the dough becomes a cake dough.

11. The dough is poured into the mold, about four percent full of the mold.

12. Shake the mold a few times on the table to create bubbles.

13. Place the cake in a preheated oven at 120 degrees Fahrenheit, lower layer, set to 120, lower to 100, bake for 60-70 minutes

14. For the last 20 minutes, the fire can be adjusted up and down 150 degrees.

15. After the cake is baked in the oven, the baked cake can be inflated to 8 or 9 percent of the mold, and the top may be slightly higher than the mold

16. Place the baked cake on the table, shake it, and then immediately hold it upside down on the drying rack until it cools completely, and after cooling, remove the mold.

17. Roasted chickpeas can be used to make chickpeas cakes, or they can be cut into pieces and eaten directly.

18.

Handy cooking tips

　　It's an eight-inch square, and the amount used here has been multiplied by 0.56 to convert it to six inches, and my oven is H 30C, and the temperature on the square is too high, and I tried it a few times, and I found that the bottom layer was set to 120 degrees below 100 degrees for 70 minutes (the last 20 minutes were set to 150 degrees above and below) and it was relatively successful, without collapse and circular mountains.