Formula of whole wheat ancient breakfast cake: 20g of oil, 70g of milk, 50g of whole wheat flour, 0/0g of starch/kloc, 25g of sugar and 4 eggs.
Exercise:
1. Heat the oil to 70-80 degrees, add whole wheat flour and stir, then add milk and starch and stir, add egg yolk and stir.
2. Add sugar to the protein twice and send it to wet neutral foaming.
3. Mix the meringue and the yolk paste, pour them into the mold, preheat the water bath to 140 degrees in advance, and bake the middle and lower layers for 60-70 minutes.
Ps: Whole wheat flour+crude oil, an ancient breakfast cake with a common taste, a little rough and fluffy, but healthier, so you can try it flexibly.