8 inch angel mold

6 egg whites, proper amount of white vinegar, 90g of low-gluten flour, 57g of milk, 95g of sugar, and proper amount of raisins and medlar for soaking.

This recipe needs six egg whites, and there are only four in the refrigerator. I only have an 8-inch angel mold, so I have to add two egg whites and two egg yolks. Well, I have to find a way to deal with the egg yolk again.

Exercise:

1. Sift the flour twice for use.

2. Add proper amount of white vinegar to the egg white, and then add sugar three times until it is wet and foamed.

3. Add the beaten protein paste into the milk and gently stir well.

4. Add flour and gently stir well.

5. Add the soaked raisins and medlar and mix well.

6. Pour the whole batter into the angel mold and scrape the surface. 7. Preheat the oven to 160℃ in advance and bake for about 30 minutes (turn to 150℃ after 10 minutes). 8. The surface is golden. Just press it and it will be cooked when it rebounds.

9. Take out the rear buckle

10. demoulding after cooling.

Angel cake has good toughness and slightly worse taste than Qifeng. It seems very chewy. I was so full at night that I dared not taste it. I'm ready for breakfast tomorrow morning.