Materials: queen low gluten flour 80 grams, 80 grams of sugar, corn oil 64 grams, 2 grams of salt, 80 grams of milk, 140-150 grams of egg white, egg yolks 50-60 grams, lemon juice a little (you can put a little more).
1, with the ingredients were weighed and standby, (egg yolks and egg whites separate) first: medium heat hot oil, hot to the bottom of the pan bubbles when the fire, once poured into the 80 grams of low-flour, which is called hot noodles.
2, take a hand whisk and carefully stir the pasta paste to fine and smooth! Because the flour is scalded, you don't have to worry about stirring out the gluten! So the flour does not have to be sifted, but also how to stir can be. After stirring, let it cool down and wait for use.
3, egg yolks add 10-20 grams of powdered sugar, 2 grams of salt, carefully stirred evenly fine! Then add the milk in a few times (you can use a variety of liquids to replace, change and enrich the taste, such as a variety of fruit juices) while adding liquid while stirring, so that it is fully dissolved! This step is very important! It's about whether the organization of the finished cake is fine.
4, a few times with the still warm (a little warmer than the hand temperature) batter mix, stir again, so that it is completely dissolved.
5, egg white add lemon juice, first low speed beat until foam, and then once again pour the rest of the sugar whipped egg white to wet foam.
6, 170 degrees preheated oven! At this point began to two to three times with a spatula to mix the batter and whipped egg white! Note: it is from the bottom to the top of the gently flip! Mixed evenly and quickly poured into the baking pan (because the baking pan is good quality, so that is not lined with greaseproof paper and did not brush the oil anti-staining) bracket flat vibration a few times, eliminate the batter in the air bubbles.
7. Bake in a water bath: add hot water to the baking sheet and bake at 170 degrees for 10 minutes.
8, about ten minutes after the cake began to parallel expansion to the height of the baking pan! At this point I usually cover the tinfoil, change 145-150 degrees slowly baked 35 minutes. (Temperature and specific time to be flexible according to the individual oven temperament change)
9, out of the oven! Hold the baking sheet to a height of 15 cm and throw it down vertically, and then invert it on a wire rack while it's still hot and unmold it smoothly.
10, cut into pieces! Measured 6cm high! The tissue is very fine and elastic! Egg aroma! Let it cool and keep it sealed! It tastes better when refrigerated.
11. Cloudy and light! So good that you can't stop eating!