How to make a non-cracking cake
The picture is how I made the cotton cake ironing method please ignore!
Separate the yolks from the whites of 2 eggs, I used to use a bigger bowl for the yolks (so I could mix them later) and add milk (yogurt) to the yolk bowl. (You can make it by substituting 5g of flour for the cornstarch. (Taste better), Z-row mix well (actually I’m all with the stir-fry kind of technique) Mix well and reserve.
Add two drops of vinegar to the egg white (feel almost the same with or without it) 40 grams of sugar in three additions, whisking clockwise, see the delicate whipping feel a little resistance on it!
Be sure to mix the egg yolk with the egg white, this step is not foamy, delicate, light, that is half of the success!
Preheat the oven to 160℃ before stirring. Bake at 160℃ for 40 minutes, according to your usual temperature of your own oven.
Frozen eggs are thicker and less frothy.
It’s better with cornstarch.
The above is my own failure enough experience, I hope you all advice!
Welcome to 244504958