1, prepare materials. Flour needs to be sieved, egg white and yolk should be separated, and the bowl containing egg white should be oil-free and water-free. It is best to use a stainless steel basin. Add 4 drops of white vinegar to protein.
2. Add12g of fine sugar to the egg yolk and gently break it up with an egg beater. Don't send the yolk away.
3. Add 16g salad oil and 16g milk in turn and stir well. Add the sieved flour and gently stir with a rubber spatula. Don't stir too much to avoid gluten in flour.
4. When the egg whites are beaten into fish-eye bubbles with an egg beater, add 1/3 fine sugar, continue beating until the egg whites begin to thicken, and then add 1/3 sugar. Continue to beat until the protein is sticky and lines appear on the surface, and add the remaining 1/3 sugar.
5. Keep playing for a while. When the eggbeater is lifted, protein can be pulled out of the curved sharp corner, so you can stop beating.
6. Add 1/3 protein to the yolk paste. Stir gently and evenly with a rubber spatula (stir from bottom to top, don't stir in circles to avoid defoaming the protein). After stirring evenly, pour all the egg yolk paste into the bowl filled with egg white and stir evenly in the same way until the egg white and egg yolk paste are fully mixed.
7. Pour the prepared cake paste into a special box for microwave oven, smooth it, hold the mold with your hand and shake it hard on the table twice to shake out the big bubbles inside. Put it in the microwave oven, heat it for 3 minutes, take it out and stick it with a toothpick. The toothpick will be fine when it dries. If there is cake paste on the toothpick, bake it for another 2 minutes. Take the baked cake out of the oven and immediately put it upside down on the cooling rack until it cools. Then, demould and cut into pieces to enjoy.
You can't make ice cream without whipped cream.