Separating the egg whites and egg yolks, I use eggs with a size of 50g, about 7 egg whites and 6 egg yolks to ensure that the total amount of egg whites is 240g and the total amount of egg yolks is 110g.
Weigh all the raw materials you need
Add the egg yolk directly to corn oil and milk Stir well with a hand-held whisk and stir in the same direction until it is even to avoid excessive bubbles
Sift in the low gluten flour and gently slide the whisk until the flour melts, then stir evenly (without worrying too much about the tendons).
Add caster sugar to corn starch and stir well (add corn starch to stabilize protein)
Pour white vinegar or lemon into the egg white bowl (white vinegar and lemon are also stabilizers and can also be fishy) Use an electric whisk to slow down the thick foam and add a third of the fine granulated sugar mixed in the previous step
Slowly accelerate the whisk to the highest grade, add a third of the fine sugar when the egg white becomes delicate, add the last third when the egg white appears to have a pattern, and continue to whip until the whisk stops and lifts the small straight (non-curved) small pointed hook
Use a spatula to take one-third of the egg white paste into the mixed egg yolk paste, copy it evenly (cut or mix up and down, do not draw circles), mix well and then pour in the egg white paste, the same method of mixing until the mixture is even.
The judgment of uniformity mainly depends on whether the color of the cake paste is consistent when mixing, and there are no different shades of color.
(You can preheat the oven in advance before stirring)
Mix the cake paste, carefully pour into the Savarin mold, pour evenly from multiple directions, avoiding concentrating on one position and causing the local full to be too high
The baking sheet should be removed before preheating and used to hold the Savarin mold (because the Savolin mold is a silicone mold, too soft, directly into the oven is not easy to pinch)
Gently sniff the mold three times to remove some air bubbles and place in a preheated oven. Heat 165 degrees Celsius Lower heat 120 degrees (Changdi CKTF-52gs logo temperature, non-measured temperature) Bake for 25 minutes, and then adjust the upper and lower heat to 120 degrees for 25 minutes, the whole process is 50 minutes.
After the oven, gently drop the mold again to shake out the water vapor. Cover the grilling net on the mold, then quickly flip the buckle upside down on the large soup bowl or pot, leave it for three or five minutes, then gently pat the back of the mold with your hand, lift the mold, and the beautiful cake will shine.