Ingredients
corn oil
50g
low-gluten flour
70g
milk
50g
eggs
5
granulated sugar
45g
drops white vinegar
3
How to make the ancient hip-shaking cake
- Heat corn oil to 75-80 degrees and add low-gluten flour
- Mix well
- Add milk and mix well
- Add egg yolk and mix well
- Beat the egg whites 3 times with sugar
- Beat until there is a small hook
- Take 1/3 of the egg white and mix it evenly into the egg yolk paste.
- Pour it all back into the egg whites
- Stir evenly
- Pour into the mold with wax paper and shake it a few times to remove the air.
- Pour an appropriate amount of water into the baking tray, use the water bath method, and place it in the preheated oven at 150 degrees for about 60 minutes.
- Cover with tin foil for 40 minutes to prevent over-coloring
- Release
- Cut into pieces
