How to Make Hokkaido Layer Cake

Milk Layer Cake Egg Rice Cake For more details and pictures, see: Food Bar http://www.sbar.com.cn/viewnews-56568 Ingredients:Three eggs 100 grams self-raising flour, 8 spoonfuls sugar, 5 spoonfuls milk, 3 spoonfuls salad oil, 1/4 teaspoon cream of tartar, 1/4 teaspoon salt Follow the basic chiffon cake Mix well the pancake batter: The specific steps are as follows: I. Ingredients: 3 eggs, 7 spoonfuls sugar, salad oil (vegetable oil) 3 spoonfuls, milk 5 spoonfuls,Low-gluten flour 100 grams, baking powder 1 teaspoon (or use self-raising flour 100 grams instead), 1/4 teaspoon salt, 1/4 teaspoon cream of tartar (use a few drops of lemon juice or white vinegar if unavailable)Lemon juice or white vinegar II.Yolk Four spoonfuls of sugar are added to the egg yolks and beaten with a whisk until they turn milky white. III. One tablespoon of salad oil is added at a time, mixed well before adding another tablespoon, then add milk in the same way. IV. Sift flour, baking powder, and salt into the mixture, gently mix until combined but do not overmix, set aside. V. Beat Protein and cream of tartar with an electric mixer until the whites form coarse foam, then add 3 spoonfuls of sugar and continue beating until stiff peaks form. VI. Take 1/3 of the whipped egg whites and mix it into the yolk mixture, then pour this back into the remaining egg whites and fold gently but quickly, do not overmix or the batter will become too thin. Model interior should not be greased; a thin piece of paper can be placed on the bottom instead.Place in the oven at middle rack, bake for about 5 minutes at 160 degrees Celsius until the surface turns golden brown, then remove. Remove and pour another spoonful of batter, maintain consistent thickness between each layer. Repeat this process to finish all the batter. Delicate taste: milk layer cake Key points: (1) Separate eggs carefully, ensure no oil, water, or egg yolk is mixed with the whites. (2) Add sugar in two portions; one part for yolks and another for whites. (3) Salad oil and milk should be added tablespoon by tablespoon, mix well after each addition. (4) Gently fold flour into the mixture without overmixing or the batter will become too thin. (5) Whisk egg whites until stiff peaks form, which is when its tips can stand straight without drooping; otherwise, the cake may collapse post-baking. (6) When folding egg white foam into the yolk mixture, do so gently and quickly to avoid diluting the batter. (7) The more concentrated the batter before baking, the fluffier the finished cake will be; if the batter is too thin or watery, it may fail. Do not grease the model interior as this allows the batter to rise by adhering to the walls of the mold; place a piece of paper at the bottom instead. When baking, the batter should be thick to ensure the cake puffs up and doesn't collapse after baking; if the batter is too runny, it may fail. (7) Do not grease the cake mold as the meringue batter needs to adhere to the sides of the mold to puff up. Grease would reduce this adhesion, so only place a parchment paper at the bottom of the mold.