Finally succeeded in making cakes: Several key points are correct, not collapsed, really simple

Since learning to make noodles with flour, my children eat noodles and snacks for breakfast, soft and delicious, one success!

Home baking is currently very popular, especially during this special period, it's not reassuring to buy it outside, learning to make it at home is clean, hygienic and delicious, without any additives, making it healthier and children enjoy it, and mothers are more at ease.

I have also experienced many failures in baking, and now I share my experience to help others avoid the same mistakes and achieve success.

I finally succeeded in making cakes, and the key points are simple.

Ingredients:

5 eggs, 80g low-gluten flour, 10g cornstarch, 40g sunflower oil, 60ml milk, 50g sugar.

Steps:

Step 1: Weigh out 5 eggs, 80g low-gluten flour, 10g cornstarch, 40g sunflower oil, 60ml milk, and 50g sugar.

Step 2: Separate the egg yolks and egg whites. Add sunflower oil and milk to the egg yolks with a whisk, creating an emulsified egg yolk liquid as shown in the picture. Usually, corn oil is used, switching to sunflower oil is healthier.

Step 3: Mix the flour and cornstarch evenly, sift them, and add them to the egg yolk liquid.

Step 4: Mix in a zig-zag shape to create a smooth egg yolk paste, ready to use.

Step 5: Add one-third of the sugar to the egg white, beat it evenly until it forms a foamy eye, then add the remaining one-third of the sugar and continue beating until it reaches the appearance in the picture.

Step 6: Beat the egg white into a dry, stiff meringue. When lifting the beater, the beater should form a right angle, this indicates that the meringue is fully beaten. If you're a beginner and don't know how to judge, you can use a chopstick to check. Insert the chopstick into the meringue, and the chopstick will stand up straight, this is the simplest method to check if the meringue is fully beaten.

Step 7: Divide the meringue into three parts and add it to the egg yolk paste, gently fold it until it's evenly mixed. During the folding process, avoid circling and use quick, gentle movements to prevent the meringue from deflating, resulting in a smooth cake batter, then pour it into the mold.

Step 8: Preheat the oven at 200°C for 5 minutes, then change it to 145°C and bake for 10 minutes. Then change it to 155°C and bake for 45 minutes. The cake is fully baked, and when it comes out of the oven, shake it gently to remove the gas in the cake to prevent it from collapsing and shrinking.

Step 9: After cooling, demold it, and with these key points mastered, the cake will be like a spring, and won't change shape when pressed randomly.

Peony's words:

1, The meringue must be fully beaten. If you don't know how to judge, you can use a chopstick to check. The chopstick will stand up straight, this is the simplest method to check if the meringue is fully beaten.