In the beginning, I failed many times, too.This square is my own, and you can refer to it.It's lazy to take pictures, but the words are important, especially in places like Gabon.

WHAT YOU NEED

Ingredients

Five eggs
20 g of white sugar
50 grams of cooking oil
60 grams of milk
Low fiber powder 90

How TO MADE 8 inches of cake

Steps 1 to 4

1. Separate the yolk with a single small bowl, so that the yolk can be effectively separated from the scattered and very individual spoiled eggs.

2. The egg yolk is placed in a large bowl, added 20 g of white sugar, 50 g of olive oil (tasteless), 60 g of milk, hand-held electric egg beater 1 set, fully stirred evenly.

3. When the protein is separated in advance, it is poured directly into the stirring bucket of the cook machine (desktop electric mixer), 60 g of white sugar and 2 drops of white vinegar (stable protein cream) are added to the mixture at a speed of 5 steps, and after about 4 to 5 minutes, the protein cream can be pulled out of the vertical peak.

4. If you don't have a cook machine, you can use an electric egg breaker to spin at maximum speed in an oil-free, water-free stainless steel bowl.

5. This is an important step, and I'm very grateful for the delicacy with which I've done it.

6. Pour the freshly baked egg yolk paste through a sieve into a clean large bowl, which can filter out many unwanted lumps, then the flour is sifted 2/3 into the egg yolk paste, the scraper is slightly stirred, then the hand-held electric egg beater is stirred for about 30 seconds (at this time the dough is very thin, rest assured it will not rise) until it is very fine.

7. Then sift through the remaining 1/3 of the low powder, pay attention! Here you can absolutely only scrape the knife and stir evenly.

8. This is how the egg yolk is made.

9. At this time, first open the oven 150 ° C preheat, 10+ minutes protein ⁇ divided into three parts ⁇ flip the method mix into the egg yolk paste, the first two times mix about the same, do not mix too evenly, otherwise it will dissipate ⁇

10. The third time must be stirred quickly and evenly, and once it is even, do not stir again.

11. It is poured into an eight-inch three-cylinder bottom mould, the surface is flattened, and then raised horizontally about 15 cm from the table, freely falling to remove the atmospheric bubbles.

12. Put the lower layer in a preheated oven, and let the hot air circulate at 140 °C for an hour (different ovens will have different temperatures, generally only higher than this and not lower than this).

13. If it's not ripe, put it in the oven and bake it for a while.

14. Next time, remember to heat it up for an hour.

15. Before preparing to remove the cake, place the cooling rack, as long as it can be placed on both sides of the 8-inch mold.

16. When it's time to take the cake out of the table, it's about 10 centimeters away from the table, it's free-falling, it's underneath, and then it's placed upside down on the cooling rack that you've prepared, and it's cooled to room temperature.

17.

Handy cooking tips

　　The cake will be very delicate after the egg yolk is sifted; the finished cake will be very long! Don't hold it directly upside down on the net, it's easy to shrink it.