The mold is 180*180*51(7 inch).
|Five. About 50 grams each.|
low gluten flour
|a few drops|
How to Make Old Fashioned Cake
First, we’re going to put some corn oil on the inside of the mold, and since it’s a live bottom, we’re going to need tin foil underneath to cover it up.
When the corn oil heats up on the stove, it starts to bubble and then you take it off when you feel it’s a little hot, because you don’t have a thermometer, so you just have to feel it, and then you pour in the sifted flour and mix it in.
The heated cornflour and sifted flour are mixed together, which is commonly known as scalding.
And then you stir in the milk… and then you get this lumpy feeling when you stir it.
Stir in the egg yolks and you’ve got a nice smooth batter here.
Add a few drops of lemon juice to the egg whites and whip until large bubbles form, add a third of the granulated sugar and keep beating on medium.
Add a third to the bubbles.
It’s more delicate to add the last third.
Just make a wet foam. Just lift it up with a little bend in it.
Pour half of the egg white batter into the egg yolk batter… and then add it to the rest of the egg white batter, slightly chopped.
Just cut them together evenly.
Pour into the mold and spread it evenly around the edges, shaking it down a few times from the top to remove any large air bubbles.
Preheat oven at 150 degrees for 10 minutes before beating egg whites. Water Bath Method: Fill baking pan with cold water. In a baking dish with cold water on the bottom shelf of the oven (since this oven and baking dish have been used for years, it looks more It’s old, but it’s still working for three days, so we’ll get a new one when we have the money. Bake at 120 degrees for 30 minutes.
Out of the oven, right out of the tarp.
Cut it up and eat.