Original golden pillow cake
| Eggs 5 | Low gluten flour 100 grams |
| Cornstarch 10 grams | Corn oil 45g |
| Milk 50ml | Baking powder 2 grams |
| Fine sugar 30g | Fine sugar 50g (protein) |
| Lemon juice 3 drops | Butter 10 grams |
| Almond slices Appropriate amount | Cornstarch 8 grams (protein) |
Step 1
Mix milk and corn oil and stir well, add fine sugar and continue stirring until emulsified.
Step 2
Sift in low-gluten flour, baking powder, and cornstarch, and stir evenly
Step 3
Separate the egg white and egg yolk, add the egg yolk to the batter and mix until smooth
Step 4
Add lemon juice to the egg whites, add fine sugar in three batches and beat until stiff and stiff. Add sugar in the third batch and sift in cornstarch at the same time.
Step 5
Add 1/3 of the egg whites to the egg yolk paste and mix evenly, then pour it into the egg whites together and mix evenly.
Step 6
Pour into a 450g toast box (put a layer of oil paper on the bottom of the toast box). I doubled the amount and made two.
Step 7
Shake the toast box twice, squeeze a strip of softened butter in the middle, and sprinkle an appropriate amount of almond slices
Step 8
Preheat the oven to 140 degrees and bake for 50 minutes, then turn to 160 degrees and bake for 8-10 minutes
Step 9
Take it out of the oven and release the heat, let it cool and then unmold it. It’s golden and looks delicious. Cooking tips for original golden pillow cake
