Golden pillow original cake
Egg paste part | Corn oil 60 grams |
Milk 70 grams | Cake flour 100 grams |
Baking powder 2 grams | Egg shell weight 394 6 |
Protein part | protein 6 |
White sugar 70 grams | Cornstarch 10 grams |
Lemon juice 2 drops | Decoration |
Almond slices Appropriate amount |
Step 1
Separating egg whites and yolks Pour corn oil➕milk together and stir until emulsifiedStep 2
Well emulsifiedStep 3
Sift in low-gluten flour➕baking powder and mix wellStep 4
Add egg yolkStep 5
Z-shape and stir well into egg yolk paste and set asideStep 6
Place the egg whites in the refrigerator in advance until there is a layer of ice on the sides.Step 7
Add the sugar to the egg whites in three batches, first at high speed and then at medium speed.Step 8
When beating until there are lines, pour in the cornstarch and use low heat. Quick endingStep 9
When you beat to have lines, pour in the cornstarch and use low heat. Finish quickly and beat until there are small peaks.Step 10
Arrange the beaten egg whitesStep 11
Take 13 meringues and mix them evenly into the egg yolk paste (stir in stir-fry dishes)Step 12
Pour the cake batter back into the meringue and mix evenlyStep 13
Pour the cake batter into the disposable mold, knock out the air bubbles, and sprinkle with almond slicesStep 14
Preheat the oven in advance and bake at 150 for the upper and lower temperatures for 80 minutesStep 15
After baking the cake for ten minutes, score a line with a knife so that it will crack beautifully, or squeeze a strip of softened butter (depending on personal needs) beg)Step 16
Take out the baked cake and shake it. Place it vertically to cool before baking. Wrap and sendStep 17
very delicate Golden Pillow Original Cake Cooking TipsThe oven temperature can be adjusted according to your own conditions