Egg and milk cake

First, mix the liquid ingredients. Add corn oil to the milk and stir thoroughly to emulsify. Add the eggs and mix well, then add the sugar and yeast powder and mix evenly.

Next, add the dry ingredients, sift in the high-gluten flour, and stir into a flocculent texture with chopsticks.

Knead it into a smooth dough. If you have enough time, you can let the dough ferment until it doubles in size before proceeding with the next steps. If time is tight, you can go ahead and divide the dough directly.

Divide the dough evenly into nine portions. Roll each portion into a ball, then flatten it and roll it into a small round cake. Place them on a baking tray. If you like them thicker, you can roll them a bit thicker.

For fermentation, use the 'Fermentation' function on the Gaobike 80S convection oven, set the temperature to 37°C, and set the time for half an hour. Allow the small cakes to ferment until they are 1.5-2 times larger.

Place a layer of parchment paper on the surface of the fermented small cakes, press with a baking pan, and they are ready to be baked.

Set the Gopike 80S convection oven to 150 degrees and preheat in advance for 15 minutes on the middle rack. This oven has precise and stable temperature control, and the coloring is also quite satisfactory.

Freshly baked, with a milky aroma, and a hint of sweetness, sweet but not greasy, suitable as a main dish or an afternoon tea snack.

The pancakes are full of air pockets inside, so they are very soft to eat. Every time I make a batch, I seal and freeze the leftovers. When eating, I just take them out and microwave them to restore their soft texture. Making them once is enough for a week's breakfast, very convenient~