Taiwan Egg Cake 🍰

# Taiwan egg cake # Trending # Baking # homemade # Cake

Ingredients for £3

The yolk part.

* 8 yolks

* 80 grams of corn oil

* 80 grams of fresh milk

* 100g cake flour

* 1 teaspoon vanilla scent

* 1 / 4 teaspoon salt

Merang section

* 8 egg whites

* 90 grams of fine granulated sugar

* Cream of Tartar 1 / 2 teaspoon

* Corn flour 10 grams

Corn starch helps to moisturize, fine bubbles make the cake face smoother.

How to do

1. Warm oil

Heat the oil to about 70-80 ° C.

Pour into the cake dough and stir well.

Then add fresh milk. Poor smooth.

Put the yolk one by one. The poor is smooth, creamy.

2. Hit the merang

Whisk the egg white with the cream of tartar until it is a fine bubble.

Gradually add sugar 3 times.

When you start to set a soft top, add corn flour.

Beat until

✅. The peak is quite towards the middle.

The tip of the crest is slightly curved.

If hit too hard, the cake face is often broken or crinkled.

3. Mixed

Divide three parts of Merang.

Gently stunned.

Take a pie from the bottom of the tub up.

When smooth then pour into print

4. Chasing air bubbles

Pour into the print

* Use a whirlwind toothpick as a spiral.

* Knock gently print 2-3 times

This step is very important for the smooth cake face. Must calm down.

5. Baking with water

* Top-bottom hearth, fan not turned on

* Temperature 145 ° C

* Bake for 70-75 minutes, depending on the oven.

The hot water vice is about 1-1.5 cm high.

Technically smooth face

✅ 2 rounds of flour glide

✅ Merang must be fine. Not rough.

✅. Stunned until smooth. No merang pellets.

✅ Long low beam baking

✅ Not opening the oven during baking.

✅, when you leave the stove, gently print it once and turn it upside down on the grill.

If you want a particularly smooth face

* Filter the batter through the sieve 1 round before pouring the print.

* Use Extra Fine Sugar (Caster Sugar)

* Hit a 1-2 minute late low speed merang to chase the big bubble.