First cut 4 pieces of 10cm high cardboard, the length is the same as the mold, stand on the four sides of the mold like the left picture, don't be afraid of trouble, these 4 pieces of cardboard can be reused all the time.😊Then cut 2 pieces of oil paper and cross them in the mold as shown in the right figure. It is suggested here that one more piece can be cut and left as a reference, so that you don't have to cut on the mold every time. This step is mainly to facilitate the cake to climb higher.😄Some people here are afraid that the carton will be burnt or burnt. Don't worry, the water bath method will not burn!

I don't know how to make cardboard. Look here.😊

Prepare the required materials, lemon juice I am direct fresh lemon🍋Squeezed, lemon hasn't been taken out in the refrigerator, rum/brandy is gone, so I didn't add it this time. I poured corn starch directly from the bag when I used it. I can do this because corn starch is easy to stick to the tray and cause waste. in addition, I only used 11 eggs, because the egg beater and egg beater at home are too small. if the tools are large enough to use 12, the cake should be thicker.🍰

Heat the vegetable oil to about 70 degrees. I heated it and let it cool for a while, so the temperature is just right. I don't need to be so accurate in actual operation. it should be 60-80 degrees. don't be too hot. if it is too hot, the noodles will be cooked. if there is no thermometer in the house, it can be seen directly. it is almost enough to heat the oil to have lines.

Pour the heated oil into the sifted low-gluten flour and stir evenly (there is no screen here, but the flour is not easy to lump and will be more delicate)

Pour the milk into the batter from the previous step, stir it evenly, and then you will find that the batter looks like bean dregs. At this time, you may think it is broken, but it is not! it is made of soy sauce and purple😊Be sure to stir it like this. At first you will find that the milk will not dissolve. After stirring for a while, you will enter it, and finally it will become like this!

Separate egg white and egg yolk. The basin containing egg white must be oil-free and water-free. Egg yolk, rum/brandy and salt are added to the batter like bean dregs. Egg white is refrigerated in the refrigerator. If your eggs are not taken out of the refrigerator, egg white can be frozen here. Low-temperature egg white is easier to dispel.

Use egg pumping to stir the egg yolk paste evenly until there is no granule. Use Z-word method to stir as much as possible. Do not make strong circles to prevent flour from getting gluten. After stirring, it will almost look like this.

Take out the egg white from the refrigerator, add lemon juice, beat with an egg beater until the big fish eye bubbles are added with 1/3 of sugar, then beat

Beat until the delicate bubbles as shown in the figure are added with 1/3 of sugar and continue to beat.

Beat until the egg white has small lines, add the last 1/3 of sugar, then add corn starch in 3-5 rounds, then stir with the egg beater for a few times until the corn starch dissolves into the egg white without turning on the machine (this prevents the corn starch from splashing everywhere), then open the egg beater and beat the egg white.

Finally, if the egg white is in a hard foaming state, the egg beater has small sharp corners, and the big lines in the basin will not disappear. In fact, my first judgment is that the egg white bubble will not flow when the egg beater is erected.

⚠The oven can be preheated at 150 degrees for 80 minutes.⚠First, take 1/3 of the whipped egg white and add it to the egg yolk paste and stir it evenly (I forgot to take the picture, this is very simple and no picture should be no problem); Then pour the mixed paste into the remaining 2/3 egg whites together, cut and mix evenly with the method shown in the video (cut a knife in the middle and turn it up from the bottom, turn it around and continue this method until all mix evenly)

Finally, the cake paste is poured into the mold prepared at the beginning from a height of 20cm, the surface is scraped flat with a scraper, and the mold is picked up and shaken down from a height of 10cm for 3 times to shake out the large bubbles inside. Then put it into the preheated oven and the middle and lower layers (what is the middle and lower layers? For example, if the third layer is the middle layer, then put it into the second layer and choose according to your own oven). When the time is up, you can eat delicious ancient early cakes ~ ~ Try to wait for the cake to cool before cutting.⚠️⚠️⚠Key point: pour cold water into the baking tray. you can pour cold water into the mold, or you can pour cold water into the mold, not into the mold, not into the mold, not into the mold, not into the mold. say the important thing three times, it is to pour into the baking tray containing the mold. don't pour water when the mold is cake paste! A certain amount of cold water is poured into the baking tray with the mold. This certain amount means that the water in the normal baking tray does not overflow and is about 1cm high.♨How to add water see the figure below👇️

How to add water and look at the inside👆

The ancient morning cake is relatively moist, soft and delicious. Sometimes I lower the amount of sugar for children to eat for breakfast, which is much more popular than steamed bread!😃