Practice, how to make authentic old-fashioned square cakes

2.● Powder sieving-standby; Preheat the oven to 180 degrees-set aside.

3. Add nearly half a pot of hot water to the boiling pot-standby (not boiled water, hot water refers to water slightly hotter than warm water).

4. Add eggs and sugar to the pot, and then put the pot on the boiling pot. -The basin I used is transparent. Don't get me wrong. I poured eggs and sugar into hot water.

5. Stir the egg mixture with an egg beater. (I use the 1 file of the egg beater-because the file is too high, it is easy to produce many bubbles. )

6. It will stick after a little stirring, and then stir it again-

7. Stir until the egg mixture turns a little white. You can see the lines when you stir-that's all.

8. Add the low flour in three or four times, and stir evenly with a rubber scraper from bottom to top (never stir with an egg beater).

9. Pour the salad oil and mix well.

10. Spread oiled paper on the baking tray, pour all the stirred cake paste into the baking tray, lift it up and shake it on the ground a few times to make the surface of the cake paste smooth and shake out the big bubbles inside. Sprinkle some almond slices on the surface (if you don't have honey, you don't have to)

1 1. Put in the oven 180 degrees 18 minutes.

12. When baking for 10 minutes, turn on the oven and turn the mold around-this will make the color more uniform.

13. 180 degrees 18 minutes later, insert it with a toothpick. If there is no cake liquid on the toothpick, it is baked. If there is cake liquid, bake it again-(everyone uses different molds, so the baking time is different)

14. If it is not cooked, cover the surface with aluminum paper. No need to preheat 150 degrees, bake 10-30 minutes. (The mold I used is 20 # 20cm, which is a little small and still raw inside. )

15. Take out the cake, peel off the oil paper, and cut it into appropriate sizes, and it will be OK.

16. Load the plate, will you-