Ingredients
Low powder ( 85g ) | White sugar ( 30 (in egg yolk) ) |
Corn oil ( 40g ) | Milk ( 40g ) |
Egg yolk ( 5 pcs ) | Protein ( 5 ) |
White sugar ( 50g ) | Cocoa powder ( appropriate amount ) |
How to make two-color Jifeng Cake
1. Separate the eggs, add white sugar in two batches and beat to a medium peak.
2.Add 30 grams of white sugar, 40 grams of corn oil, and 40 grams of milk to the egg yolks in sequence.Stir evenly with a whisk.Sift in low flour.Stir evenly for cooking.Beat with a whisk.5 seconds.
3. Mix the egg yolk paste and egg whites evenly, add an appropriate amount of cocoa powder to half, and pour in the bottom Pure egg batter, add cocoa batter on top, shake out big bubbles, and place in the preheated oven at 165 degrees for 45 minutes.
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
