I don’t want to make an angel cake, so I added two eggs. ! Inadvertently tearing into pieces... Inadvertently found a good way to consume protein! ! In the light of the recipe, the egg yolk paste uses 4 egg yolks. I use 1 whole egg + 1 egg yolk instead. The amount of egg liquid is not too much. The remaining 4 proteins are used. The other materials can be basically adjusted. Eggs are smaller or larger, and powders can be increased or decreased as appropriate. It’s just that I used raw soy flour, which has no cooked aroma. When I do it, I smell the soy milk (bean meal) slightly, but the finished product doesn’t feel like eating. If there is no soy flour, you should use the same amount of low-powder instead of other flavors, matcha, cocoa and the like? Anyway, eat at home, just innovate!
1 whole egg + egg yolk, add 10g sugar, oil, milk in turn, add one each, use egg to beat evenly.
The low powder and soy flour are mixed and sieved for use. The oven is preheated to 180 degrees.
The protein is beaten with a electric egg beater, 40g of fine sugar is added 2-3 times, and it is hard foamed with a small pointed angle. Add 1/3 of the yolk paste to the egg yolk paste and mix well with egg dipping. Pour back into the remaining meringue and mix it up and down with a spatula.
Pour from the height into the mold and smooth the surface. Bake in the lower layer of the oven at 175-180 degrees for about 25 minutes, remove the inverted buckle immediately, and release the mold after cooling.