Delicious pillows of cake are coming, exclusive recipe, detailed instructions, no collapse, no cracks, soft and delicate

This is my first low-fat pillow cake.

I just wanted to try it, followed the normal pillow cake recipe, just modified the recipe to test, didn't expect to succeed, but it did succeed.

High oil content, plus only whipped to a wet egg foam, used a hot-cast method to make the batter, and used a water bath method to bake, achieved the ancient taste of freshly baked soft and moist pillow cake, but I personally didn't like such soft and moist cakes, with little texture, and easy to get greasy, so I baked a low-fat version, soft and delicious and delicate.

The cake comes out of the oven, no collapse, no cracks, and has a certain height and volume, and it is square, so it is called a pillow cake.

▼Because it is square, I think it looks like a pillow.

▼Turn the angle to look, it looks like a pillow...,

Okay, next let's share the pillow cake recipe with you, after reading it try to make it.

Pillow cake

Low-fat recipe:

A:

84g milk, 45g vegetable oil, 1g salt

B:

100g low-gluten flour, 6 eggs (about 55-60g egg, use 5 large eggs),

C:

6 eggs, 84g fine sugar, 5ml white vinegar (can be replaced with lemon juice or not added)

Normal recipe:

100g low-gluten flour, 90g milk, 6 eggs, 6 eggs, 90g fine sugar, 5ml white vinegar, 75g vegetable oil, 1g salt

My baking pan is a square mold of 20cm*20cm*5cm

Preparation:

• Eggs, milk, let cool for about 20 minutes.
• Separate eggs, milk.
• Measure all ingredients.
• Cover the baking mold with baking paper.
• Sift the flour.
• Preheat the baking pan with water to 160 degrees.

Instructions:

Put fresh milk + salt + vegetable oil into the pot, heat over low heat until small bubbles appear on the edge of the pot, about 60-70 degrees, turn off the heat. It will reach 60 degrees within a short time, be careful.

Pour the flour all at once into the basin. Carefully, the pot is likely to be hot, use a piece of cloth to pad.

Divide the eggs into 2 batches, add to the basin.

▼Egg yolk is added to the basin in 2 batches, each time stirring thoroughly before adding egg yolk, to make egg yolk paste.

▼After the egg yolk paste is finished.Then use C material to make the egg foam. Whisk the egg foam until foamed, add 1/3 sugar and white vinegar, add the remaining sugar in 2 batches. Use an electric whisk to beat until wet foam (lift the whisk, there will be a downward curve of the tip).

▼When the egg foam is almost finished, switch to a slow speed, the egg foam will be finer.

▼Egg foam has drooping corners.

Pour the egg foam into a basin.Use a scraper to scoop 1/3 of the egg foam into the egg yolk basin, use a scraper to cut a section from the batter and then spread it out, and then stir in it.

If it doesn't stir well, you can first lightly whisk with a manual whisk and then use a scraper to cut and stir.▼The egg foam is finished.

Pour into basin.Use a scraper to take 1/3 of the egg foam and add to the egg yolk basin, use a scraper to cut a section from the batter and then spread it out, and then stir in it.

Don't ignore the bottom of the batter.

▼You can first lightly whisk with a manual whisk and then use a scraper to cut and stir.

▼The batter is finished.

Pour into mold.Use a scraper to spread it flat, then gently slam the mold a few times to break the bubbles.

Baking. 160/160 degrees bake for 10 minutes, then adjust to 150/150 degrees bake for 50 minutes. After baking for 30 minutes, adjust the head,

Baking temperature, time, and adjusting the head at the right time, according to the personal baking box material adjustment. You can use a bamboo stick or test rod to insert the cake center, if there is no batter attached, it is ready to come out.

After baking, if you want to make it more colored, you can close the fire and bake at 170 degrees for a few minutes, but be careful when baking, to avoid overbaking.Baking temperature, time, and adjusting the head at the right time, according to the personal baking box material adjustment. You can use a bamboo stick or test rod to insert the cake center, if there is no batter attached, it is ready to come out.

Finished baking, slam the mold on the table.

Take the cake out of the mold, tear open the baking paper, place it on a rack to cool.

The baking box is at least 10cm away from the table, to avoid heat convection.

Cover with a clean baking paper, and cover it together, then gently tear off the baking paper, and then cover it again, and then turn it over, and then let it cool before cutting it into a suitable size to eat.

Storage: