Health benefits
Eggs: enhance immunity, protect eyes and improve vision
Ingredients
Eggs ( 6 ) | Corn oil ( 45g ) |
Pure milk ( 50g ) | White sugar ( 60g ) |
Low-gluten flour ( 100g ) | Baking powder ( 2 grams ) |
| Butter ( appropriate amount ) |
How to make golden pillow cake
1.Prepare the required ingredients as shown in the picture.
2. Low-gluten cake flour.
3. Line the bottom of a 450g toast mold with oiled paper.
4. Pour 50 grams of milk and 45 grams of corn oil into a bowl.
5. Stir until emulsified.
6. Weigh 2 grams of baking powder and 100 grams of low-gluten flour in a bowl.
7. Pour in the baking powder.
8.Sift the low-gluten flour.
9. Stir evenly until the dry powder is invisible, and no circles are allowed.
10.Separate the egg whites and egg yolks, and put 6 egg yolks into the batter.
11.Cut and mix evenly.
12.Presenting this state of flow.Before beating the egg whites, preheat the oven to 150 degrees.
13. Beat the egg whites at low speed until small fish bubbles form.
14.Add the first sugar.
15.Add the second sugar.
16.Add the third sugar.
17. Beat the eggs at high speed until there are small peaks when lifted.(Same state as chiffon cake meringue)
18. Dig 1/3 of the meringue into In egg yolk paste.
19.Cut and mix evenly, then pour the egg yolk paste into the remaining meringue.
20. Stir evenly until the color is consistent.
21.Pour all the cake batter into the mold.
22. Shake lightly a few times to remove air bubbles.
23. Squeeze a strip of room temperature softened butter in the middle.
24. Place in the preheated oven and bake at 150 degrees for 50 minutes.
25. After coming out of the oven, stand the mold upright without turning it upside down and let it cool for an hour.Take out the cake, remove the parchment paper, slice it, and seal it for storage.
26.The taste is soft and delicate, and it is indeed very delicious.
Tips
1.Separate the egg yolk and egg white, and put the egg white in the freezer for a few minutes until it becomes ice-cold.
2.Add the white sugar in 3 batches and beat until it reaches a neutral foaming state and the egg whites are delicate and shiny.
3.After baking the cake, stand the mold upright without turning it upside down, and let it cool for an hour to remove it from the mold.
4.This recipe originally contains 5 eggs.But the eggs are relatively small, so I put 6.
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