It is said that it is magical because there is only one kind of paddles poured in and finished after baking. It is layered, a layer of pectin-like lemon curd, a layer of soft cake layer, very unexpected, and very very good to do.
Prepare the container and mold. We must first prepare the utensils, use the baked Souffle stencil, first apply butter on the four walls, pour some sugar, turn the mold, let the sugar evenly attach to the surface of the mold, so that the cake will be easy to mold after baking. (The top edge of the mold should also be buttered.) The mold is best used with a 6-ounce, 3.25-inch mold. I only have 4 ounces, which is a little smaller, but it works just fine. We put the mold in a four-walled container because we had a water bath.
Two containers, the eggs are opened, the protein, and the egg yolk are placed in two containers.
In the container containing the egg yolk, pour white sugar, milk, lemon juice, we cut a lemon dander in it, because the amount is really small, just use the electric egg beater to play, or manually to play, very It's easy to beat.
Then pour the flour and mix it easily. At this time we need to wash the head of the eggbeater, there is no oil, because we want us to send protein.
Add a small amount of salt to the protein, too little protein, we can harden the protein directly at high speed, and it can be done in 2 or 3 minutes.
The protein was all poured into the lemon-milk mixture and we quickly kneaded them.
The paddle is poured into the mold, and then the hot water is poured into the container, and the water depth is about 1 cm. Carefully bake in a 160C=325F oven for 40-45 minutes.
After the cake is tested, it will be quickly buckled on the plate and eat immediately.
The protein must not have any oil when it is sent.