Why can't I make a cake? I use low-gluten flour, butter, milk, Tatar powder, four eggs and yolk instead of yeast protein.

The temperature in the oven is too high, isn't it?

I groped for it myself, hehe: the amount of 4-5 eggs

1, separate the protein from the egg yolk, pour 100g flour into the egg yolk, cover the egg yolk, and dry the egg yolk, so that the egg yolk can not be moved first.

2, the protein reaches a very thick creamy shape, and the inverted buckle will not fall out. (10 minute, add sugar in the egg white beating process, add how much, add it several times, whatever, depending on your taste, it doesn't matter.

You should use the right tools for this (I hit me with chopsticks for 2 hours, and no cream egg white came out, and I almost cried). I don't want to spend money on electric egg beater, and I don't make it every day ... I went to the supermarket and bought a manual eggbeater, which can be divided into straight and spiral (egg-sized spiral made of stainless steel wire). I think everyone says it's hard to use a straight eggbeater, so I tried to buy a spiral one.

3. protein has been processed, and the yolk is also ready. Some sugar was added to the flour. Let's see if you want to add some cream, milk, butter, juice or something else. You can also add some water according to your own preferences. If you don't add anything, just add some water. Just make the juice like egg yolk powder a little thicker, pull it up with a blender and slide it down slowly.

4. Pour the beaten egg white into the egg yolk three times, mainly to stir it more evenly and stir it up and down.

5, cooking tools are optional, just adjust the temperature and time directly in the oven. For pressure cooker, heat the pan, coat the bottom with oil, pour in the prepared cake paste, remove bubbles, cover it, adjust it to 15 minutes, and then keep it warm for 10 minutes. (Ordinary rice cookers will soon jump to the heat preservation file (more than 20 minutes). Leave it alone for an hour and a half, then press the cooking button, jump to the heat preservation file and keep it for another hour and a half, which is almost enough. If you are not sure, open the lid and have a look. )

It's done! It's very simple. As long as the egg whites in key places are sent away, the egg yolk liquid is stirred evenly and the consistency is appropriate. It takes only half an hour to make the cake, which is soft and delicious, but somehow, the surface always looks a little wet and sticky. There is no better way to solve this problem.

Try it, and we'll see the effect when we come back. Hehe, it depends on what you can do to remove the water on the surface. I heard that putting more oil will not get wet. I haven't tried it yet. ) I really can't use the microwave oven, but I don't know if the things made by the microwave oven will radiate! ! !