Making method of Keji hip-shaking cake

1. First pour 53g of corn oil into the pot, turn on the induction cooker, and turn off the fire with low heat until obvious lines appear. The temperature is about 60 to 80 degrees at this time. Pour into a bowl and sift in 75 grams of low-gluten flour.

2, and then stir well, when it is lifted, it is a certificate of fluidity, then add the egg yolk to the batter, add 63 grams of milk, and stir well.

3. At the same time, preheat the oven to 150 degrees, add a proper amount of lemon juice to the remaining egg whites, and beat until the foam becomes coarse. Add sugar in three times and stir until obvious lines appear, and stop when there are small hooks.

4. After that, mix the batter and egg white cream several times, pour them into the prepared mold, gently shake them, lay them flat, and scrape the surface with a scraper.

5. Finally, put it in a deeper baking tray, pour cold water or warm water, put it in a preheated oven for one hour and take it out.