Health benefits
Eggs: protect eyes and improve eyesight
Yogurt: low protein
Ingredients
Eggs ( Two ) | Milk powder ( 30g ) |
White sugar ( 30 Grams ) | Low-gluten flour ( 30 grams ) |
Milk ( appropriate amount ) | Yoghurt ( Alternate ) |
Cooking oil ( a little ) | Baking powder ( half spoon ) |
White vinegar ( a little ) |
How to make milky sponge cake
1.Prepare all materials
2.Prepare two clean and dry large bowls to separate the egg whites and egg yolks
3. Beat the egg yolks, mix the prepared flour, milk powder and baking powder, sift into the egg yolk liquid, add half a box of yogurt and mix well
4.Add the prepared cooking oil and milk and stir evenly
5. Next, beat the egg whites.First beat the egg whites into a rough foam, then add the prepared white vinegar to help beat
6.White sugar Add in three additions.When the egg whites are more foamy, add them for the first time, and then continue to beat the egg whites.The foam will become more and more delicate.Add sugar for the second time, and after beating for a while, add sugar for the third time.(The picture shows the third time adding white sugar)
7. Beat until the protein bubbles become It is very delicate.When you lift the egg beater, you will find that the head of the egg beater forms a stable small triangle
8.If the egg whites do not fall out when you turn the bowl upside down, it means it has been whipped
9.Get Add 1/3 of the beaten egg whites to the egg yolk batter prepared in step 3, and stir evenly.Try to turn up the batter at the bottom, preferably with a rubber spatula
10. will go to the previous step Pour the mixed batter into the remaining egg white batter, and mix it up and down again until uniform
11.Take a clean glass bowl, brush a thin layer of oil on the bottom to prevent sticking, and pour the cake batter into it.Hold the large bowl with both hands and knock it down a few times to shake off the larger air bubbles in the batter
12.Put it in the microwave and cook on high heat for 4 to 5 minutes.Take it out and insert a toothpick into it.If the toothpick does not stick to the batter when you pull it out, it means the cake is completely cooked.Wait until the temperature cools down slightly, then cut into pieces and eat
1.Be patient when beating egg whites, whipping in a figure-8 shape without interruption in the middle.I played manually for more than ten minutes.Of course, if you have an electric egg beater, it’s easy, and you don’t need to add vinegar.
2.When mixing the batter, use an up and down mixing technique to protect the air bubbles in the beaten egg whites.The bubbles are very precious.The richer the bubbles, the fluffier and softer the baked products
3.The large bowls used in the whole process are clean and dry, especially the bowl used for beating egg whites must not have water, otherwise the egg whites will not be beaten..
4.Just use milk at room temperature
5.Be careful not to scrape in the batter stuck on the shovel just to be frugal, because the batter on top is dead and will not rise, and the baked dough will be lumpy.It tastes terrible
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