Latte Art Traditional Cake

Separate the egg whites from the yolks.

Heat the corn oil to 70 degrees.

Pour into 110 grams of flour.

Stir evenly.

Stir evenly.

Add 100 grams of milk.

Stir evenly again.

Add 8 egg yolks.

Stir evenly.

Get a relatively thin batter.

Add 80 grams of sugar to an egg white.

Gram lemon juice.

Use a hand mixer to beat at high speed.

Send over, the egg beater has a large curved hook that can shake.

Take 1/3 of the meringue and fold it into the egg yolk batter.

Mix well.

Then pour everything into the remaining meringue.

Fold evenly again (because the batter has already been pre-gelatinized, you can fold the batter freely here without worrying about the technique).

Pour the cake batter into the mold from a height of 20 centimeters.

Add 2 grams of cocoa powder to the remaining bit of cake batter.

Pipe diagonal stripes on the surface of the cake.

Draw patterns with a small bamboo skewer.

The leaf pattern appeared.

Take another baking pan and add hot water.

Place the cake batter pan in a baking pan with water, put it into the preheated oven at 140 degrees, middle-low rack, and bake for 70 minutes.

After the time is up, take it out immediately and give it a shake.

Shake out the heat.

Take it out, tear off the parchment paper, and cut it into pieces to eat.

The texture is delicate and soft, give it a try.

Arrange a plate.