How to make original bye-bye cake (8 inches)

Unhealthy diet is a major cause of many diseases. We should pay attention to healthy diet in our daily life. It is best to cook at home. The original flavor of Bye Bye Cake (eight inches) is not difficult to make and the price is affordable, which is acceptable to ordinary people. Friends who want to eat healthy and delicious home-cooked meals may wish to seize the opportunity.

1. Finished product picture.

2. Finished product picture.

3. Prepare the necessary tools: electric egg beater, manual egg beater, rubber scraper, kitchen electronic scale, flour sieve, eight-inch removable bottom round mold, two clean deep basins without water, and a sharp knife.

4. Weigh the required materials and sift the low flour once.

5. Pour milk, corn oil and an egg yolk into a clean container and stir evenly with a hand whisk.

6. Sift in low flour and mix well.

7. Add the egg yolks one by one and mix in a Z shape. Add the next egg yolk only after it is mixed thoroughly each time.

8. Finally, the egg yolk paste is emulsified and fine, set aside for later use.

9. Preheat the oven to 180 degrees. Add a few drops of lemon juice to the egg whites, add one third of white sugar, beat with an electric whisk until coarse bubbles form, then add another one third of white sugar.

10. Continue beating until obvious lines appear and add the remaining one third of sugar.

11. Continue beating until the whisk forms a hook when you lift it up and then stop beating.

12. Add one third of the meringue to the egg yolk paste, quickly cut and mix evenly. Do not stir in circles. Stir like stir-frying to avoid defoaming the egg whites.

13. Pour all the egg yolk paste into the meringue and mix quickly and evenly using the same method.

14. The mixed cake batter should be fine and flowable. Pour it into the cake mold and shake it vigorously twice to remove bubbles.

15. Put it into the lower middle layer of the preheated oven and bake it at 180 degrees for 10 minutes.

16. After a crust forms on the surface, take it out and quickly make a cross with a sharp knife.

17. Return to the oven and bake at 160 degrees for another 40 minutes.

18. After baking, take out the cake and drop it from a height of about ten centimeters to shake out the internal heat, then turn it upside down to cool.

19. Let it cool down and then remove from the mold.

20. Cut open the inside, the tissue is delicate and soft, and you can eat it directly!

21. You can also cut it into pieces and put it in the refrigerator for half an hour, then take it out and pour yogurt on it before eating, which will be more delicious.

22. Close-up picture.

23. The yogurt is homemade. If you like it, you can refer to my recipes “Homemade Yogurt”, “Homemade Mellow Yogurt” and “Rice Cooker Yogurt”.

Have you learned the tips for making original bye-bye cake (eight inches)? In fact, the method is not fixed. You can add other fresh ingredients according to your own creativity to make the taste more delicious.