Eggs 8 Low gluten flour 105 grams
Fine sugar 80g Milk 80g
Corn oil 90 grams Salt 1g
Cornstarch 15 grams Lemon juice 4_5 drops
Lemon zest A small amount
How to make butt shaking cake 0Illustration of how to make failed butt shaking cake 1

Step 1

Heat the oil to 7 or 80 degrees, do not use oilThe temperature is too high. Heat the oil over low heat until there are lines on the surface, let it dry for a while, then pour it into the flour after shaking it for about 1 minute. Stir quickly to combine. 0Illustration of failed butt shaking cake 2

Step 2

Pour in the milk and continue stirring. Stir in a Z-shape, not a circle. 0Illustration of how to make a failed butt shaking cake 3

Step 3

Add egg yolks and continue mixing. The method is the same, using Z-shape stirring. Mix well and set aside. 0Illustration of how to make failed butt shaking cake 4

Step 4

A little lemon zest is added to the egg yolk paste, optional. 0 Illustration of how to make failed butt shaking cake 5

Step 5

Add lemon juice to the egg whites, or white vinegar can be used instead. 0 Illustration of how to make a failed butt shaking cake 6

Step 6

Beat at low speed until there are big bubbles + 1/3 sugar, then continue beating.0Illustration of failed butt shaking cake 7

Step 7

Turn the egg beater to the highest speed and beat until smooth, that is, there are fine lines + 1/3 sugar. 0Illustration of failed butt shaking cake 8

Step 8

Stop whipping the dough into wet foam. My whipping was a little over the top. It just needs a big hook to stop it. 0Illustration of failed butt shaking cake 9

Step 9

Take 1/3 of the egg white and mix it with the egg yolk, and stir quickly, using the same technique as stir-frying. Do not stir in circles, otherwise it will defoam and the baked cake will collapse. 0Illustration of how to make failed butt shaking cake 10

Step 10

Pour the mixed egg yolk batter back into the egg white batter and mix evenly. 0 Illustration of how to make a failed butt shaking cake 11

Step 11

Pour the mixed cake batter into the mold, and pour it down about 10cm from the mold to remove the bubbles inside. 0Illustration of how to make failed butt shaking cake 12

Step 12

There is some cake batter left in the basin, add matcha powder or cocoa powder, mix well, and put it into a piping bag. 0 Illustration of how to make failed butt shaking cake 13

Step 13

Smooth the surface with a spatula and pour on the matcha paste. Cut the opening wider, otherwise it will not look good if it is squeezed out if it is too small. 0 Illustration of failed butt shaking cake 14

Step 14

Use a pin to draw an S-shape horizontally.0Illustration of how to make failed butt shaking cake 15

Step 15

Preheat in advance and bake in a water bath. If the mold has a removable bottom, wrap it with two layers of tin foil and place it in a large baking pan filled with water. 0 Illustration of how to make failed butt shaking cake 16

Step 16

Bake at 150 degrees for 60 minutes, cover with a layer of tin foil after browning halfway. It melts in your mouth and is not as dry as chiffon cake or greasy as cheese cake. This one is right in between. 0Illustration of how to make failed butt shaking cake 17

Step 17

Zero failure, soft and fragrant cake, you will definitely fall in love with it. Butt shaking cake cooking tips

1 When squeezing the matcha paste, cut the mouth of the piping bag slightly larger and not too thin. If it is too thin, it will not look good when baked. 2 When using a pin, don’t pierce it too deeply, otherwise the matcha paste will be brought into the cake. Only draw an S shape back and forth on the surface in a thin layer.