Osmanthus honey traditional cake, when baking, the whole house is filled with the fragrance of osmanthus and the aroma of milk, super tempting.

Let's first do some preparation. Separate the egg whites and yolks of 8 eggs in advance, and freeze the egg whites for later use. Sift 100 grams of low-gluten flour, 15 grams of cornstarch, and 25 grams of milk powder to remove large particles.

Prepare 80 grams of vegetable oil, heat it in the microwave for about 1 minute, or heat it directly until it reaches a state where oil threads appear, at approximately 70-80°C.

Then pour the heated vegetable oil into the flour and stir evenly. This can prevent the formation of gluten, making the cake softer and more delicious.

Add 90 grams of milk and stir well.

Then take 8 egg yolks and add them in two batches, making sure to mix well after each addition before adding the next.

Finally, add 25 grams of osmanthus honey and stir.

After stirring until smooth, set aside for later use.

8 chilled egg whites and 6 grams of lemon juice, whisk lightly first.

Beat until it forms large fish-eye-like bubbles.

80 grams of fine granulated sugar, added in three portions when the mixture is in rough foam, medium foam, and fine foam states.

Whisk until the egg whites are evenly fluffy and when you lift the whisk, small elastic peaks form.

First, take 1/3 of the egg white mixture and fold it into the egg yolk mixture until well combined.

This step can be mixed quickly and directly, no need to be too careful.

Then take 1/3 of the egg white mixture and add it, continuing to stir until well combined.

Finally, fold everything back into the meringue.

Mix evenly using the flipping and cutting method.

Square inch mold, line it with parchment paper in advance. For molds with removable bottoms, remember to wrap an extra layer of aluminum foil outside to prevent water from seeping in during baking.

Pour the batter from a height of 20 cm into the pre-prepared mold, and gently shake the mold a little to level the batter.

Then lift the mold and let it fall again, tap the mold twice, and use chopsticks to make a few circles in the batter; this can remove large air bubbles and prevent it from puffing up a bit during baking.

Prepare a large baking pan separately, place the mold inside, pour half of the cold water into the large baking pan, and then put it into the oven.

Preheat the oven to 160℃ in advance, bake for 20 minutes first, then turn to 150℃ and bake for 50 minutes.

Note: After coloring the surface, cover it with a piece of aluminum foil or a baking pan on top. This can prevent the surface from getting too burnt.

After baking, gently tap it twice to release the heat inside the cake, then remove it from the mold and let it cool.

The whole super soft trembling, as cute as a corgi's wiggling bottom.

Cut into evenly small pieces, this makes it easier to store and use.

Osmanthus-flavored traditional cake, completed O(∩_∩)O

Soft and fluffy, it makes a slight ripping sound when pulled apart, and one bite is super comforting.

The taste is fresher, the cake is super soft, satisfying in one bite, and soft and delicious when bitten.

The light scent of osmanthus combined with a full milky aroma, taking just a small piece of cake with coffee makes for a fantastic afternoon tea.