Shake Butt Cake

Name: Shake Butt Cake
Yield: 4 servings
Cuisine: Baking
Ingredients: 55g Corn oil; 70g low-gluten flour; 50g Milk; 5 piece Egg; 45g Sugar; a few drops Lemon juice; 3 slice Cheese

A homemade recipe for Shake Butt Cake, combining corn oil, low-gluten flour and milk; baked until light, fluffy and golden. Easy to follow with simple step-by-step instructions.

0 minNewMedium Baking Roast Buttery

Instructions

1
Heat 55g of corn oil to 77°C, sift in 70g of low-gluten flour, and mix evenly.
2
Add 50g of milk and mix evenly.
3
Add 5 egg yolks and mix evenly.
4
Preheat the oven. Use a few drops of lemon juice to stabilize 5 egg whites and gradually add 45g of sugar in three portions, beating until they reach the large soft peak stage.
5
First, take one-third of the egg whites and mix them evenly into the egg yolk mixture.
6
Then pour it back into the egg white bowl and gently fold until combined.
7
Line the toast mold with parchment paper and pour in half of the cake batter.
8
Add a few slices of cheese, then pour in the other half of the cake batter.
9
Place a baking tray with warm water, invert a pizza pan on top, put the toast mold on it, and bake at 150 degrees with upper and lower heat on the bottom rack.
10
After a few minutes, the fluffy state is already very good; cover with aluminum foil to avoid over-browning.
11
Bake for about another 35 minutes, a total of 65-70 minutes.
12
Remove from the mold while hot.
13
Finished product image.