Ingredients: 3 eggs (about 35g each), 40g sugar and 60g low-gluten flour.
Auxiliary salad oil 6g
The practice of traditional egg cake
1.
Add sugar to eggs at room temperature and put them in an oil-free and water-free container.
2.
Beat with warm water from electric egg beater until the egg paste thickens (the eight characters don't disappear).
3.
Add the sieved low powder twice, and cut and mix evenly with a scraper.
4.
Add salad oil, cut into sections and stir well.
5.
Slowly pour the paper tray (or use the paper pasting nozzle) until it is eight minutes full, and gently shake the mold.
6.
Put it into the oven preheated to 1 10, bake it on the second floor for 20 minutes, then bake it on 120 15 minutes, and finally bake it on 170 for 2 minutes. Don't open the oven door immediately after baking, wait for 5 minutes before taking it out.