# Happy order Happy life! # Today I’m going to share the receipt of almond cake with you guys. Ingredients: 50g low-gluten flour, 5g cornstarch, 3 eggs, 35ml corn oil, 40ml milk, 50g fine sugar, appropriate amount of almond flakes practice: 1. Prepare an oil-free and water-free container, and add egg whites; in another container, add egg yolks 2. Pour corn oil and milk in a high bowl, stir evenly, sift in low-gluten flour, stir evenly with a whisk until there are no particles, put the egg yolk in the z-shaped stir and set aside 3. Whisk the egg whites: add a little white vinegar or lemon juice to the egg white, beat with an electric whisk at low speed until the fish eyes are soaked, then add 1/3 sugar, turn to medium speed and continue to beat until the foam is fine and white, then add 1/3 Sugar, turn to high speed and continue to whip the egg whites. Add sugar and corn starch for the last time. Use a whisk to stir along the side of the bowl. Turn to vulgar beats until the egg whites are hooked. Don't over beat. At this time, preheat the oven to 300°F for use 4. Take 1/3 of the meringue into the egg yolk paste, and mix well (slide in in the middle, pick up the bottom, and turn the container at the same time to mix evenly) 5. Check the meringue again, if the meringue becomes rough, re-beat it finely; pour the mixed egg yolk paste into the meringue and mix well 6. Pour the egg yolk paste into the paper cups, smash it twice, turn the mold left and right, use a toothpick to poke the small bubbles on the surface, and sprinkle with almond slices 7. Put into the oven, bake at 265 degrees Fahrenheit for 30 minutes, then turn to 300 degrees and bake for 20 minutes