Milk soft cake
【Egg Yolk Paste】 | Milk 40g |
Light cream 42g | White sugar 10g |
Salt 0.5g | Low gluten flour 45g |
Egg yolk 2 pieces (about 35g) | Whole eggs 1 piece (about 50g) |
【Meringue】 | Egg white 3 |
Lemon juice 2g | Fine sugar 30g |
Cornstarch 10g |
Step 1
Prepare the ingredients. Put the egg whites and egg yolks in separate water-free and oil-free containers. Put the egg whites in the refrigerator to freeze.Step 2
Sift 45g of low-gluten flour into a large bowl.Step 3
40g milk➕42g whipping cream➕10g sugar➕0.5g salt, mix slightly.Step 4
Heat over low heat until the edges of the pot bubble slightly.Step 5
Slowly pour in the flour, stirring evenly as you pour.Step 6
Add 2 egg yolks and 1 whole egg and mix well. (The recipe is for 1 6-inch piece, and the picture is for 3 6-inch pieces.)Step 7
The batter is very thin.Step 8
Remove the egg whites and squeeze lemon juice or white vinegar to remove the smell.Step 9
Add 30g fine sugar in 3 batchesStep 10
When the egg whites are creamy and white, add 10g of cornstarch.Step 11
Beat the egg whites until they are fine and shiny, and the beater has sharp edges when you lift it.Step 12
Add 1/3 of the egg whites to the egg yolk paste, stir evenly. Do not stir in circles to avoid defoaming.Step 13
Then pour the mixed egg yolk paste back into the meringue, and continue to mix evenly.Step 14
Pour the batter into a 6-inch mold, place it on the bottom shelf of the preheated oven, and bake at 150 degrees for 45 to 50 minutes.Step 15
When baking for 12 minutes, pull out the baking sheet and make a cross on the cake with a sharp knife.Step 16
Continue baking in the oven.Step 17
When cooked, take out the cake and give it a little shake to release the heat and prevent it from collapsing. (Insert a long skewer into the bottom of the cake. If no wet batter sticks to it when you take it out, it is done.)Step 18
Turn the mold upside down, let cool and then remove from the mold.Step 19
Finished product picture~ Milk soft cake cooking tips