A type of batter that automatically forms three distinct layers after baking. The top layer is a soft sponge cake, the bottom layer is a cake with a chewy head like glutinous rice paste (but not as sticky as glutinous rice), and the middle layer is the most enjoyable Kasida filling like egg tart filling. Thick egg fragrance.

It's unbearable not to make such a fun cake.

When it comes to cutting, it's the most exciting, just like waiting for a baby to be born, to see if we can really divide it into 30%. Fortunately, it was a success.

The following amount is suitable for USA PAN's 8 * 8 inch (20 * 20 * 5 centimeters) square baking tray or 8-inch circular mold.

[Important Matters]

The principle of layering comes from the different densities of different materials, so it is advisable not to change the formula and grinding tools on the first attempt.

In foreign blogs, although many people have made different flavors, all magic cakes have a 90% consistent amount of ingredients and molds of the same size.

Strictly operate according to the temperature requirements of the materials in the formula.

If you want to reduce your sugar intake, please refer to the description of a successful chef's work.

Half the amount can be used to make a 6-inch circular mold (see Tip 9)

Materials used

4 large eggs (at room temperature)

White sugar 80-150 grams

1 small spoonful of vanilla extract

1 piece of melted saltless butter (113 grams)

115 grams of medium gluten flour

500 grams of whole or low-fat milk (warm, similar to body temperature)

The steps to make a magic cake

Step 1

Oil or lay baking paper on the baking tray for later use. Preheat the oven to 325F (160 degrees Celsius). Melt the butter into a liquid and let it cool to room temperature for later use.

Step 2

Divide the eggs. Put the egg yolk and egg white separately in a bowl without water or oil for later use.

Step 3

Step 1 of the recipe for hand shredded pure milk toast

Beat the protein. Beat to a dry foaming state, which has a straight and sharp edge. Backup.

Step 4

Step 1 of the recipe for hand shredded pure milk toast

Mix egg yolks and sugar in a slightly larger bowl. I use a handheld egg beater and beat at medium speed for about 1 minute until the color turns light yellow.

Step 5

Add vanilla extract and melted butter to the egg yolk mixture, continue beating until completely blended, approximately 30 seconds to 1 minute.

Step 6

Step 1 of the recipe for hand shredded pure milk toast

Add sifted flour to the egg yolk mixture and beat until no dry powder is visible.

Step 7

Step 1 of the recipe for hand shredded pure milk toast

Whilst beating the batter at low speed, slowly pour the milk into the batter until it is completely blended without any small chunks. (If stirring by hand, add milk in 4 batches, blend each time before adding the next batch).

Step 8

Step 1 of the recipe for hand shredded pure milk toast

Divide the beaten protein into three parts and stir into the batter. I used the egg beater in the picture to stir it, put in the egg whites, and quickly circle them to blend. (Don't worry about defoaming, as the batter is too thin and easy to stir)

Step 9

Step 1 of the recipe for hand shredded pure milk toast

Pour the batter as thin as soup into the baking tray. Put it in the middle of the oven. The original recipe said it was roasted for 40-50 minutes, but I roasted it for 70 minutes.

Step 10

Step 1 of the recipe for hand shredded pure milk toast

Roast until the surface is golden yellow, the toothpick can be inserted and removed cleanly.

Step 11

Put it in a baking tray and let it cool to room temperature, about 2-3 hours. Then cover with plastic wrap and put it in the refrigerator for about 2 hours to help shape it, which is especially easy to cut.

Step 12

You can sprinkle sugar powder on the surface when eating. Or beat cream with fruits such as strawberries.

Tips for Magic Cake

1. Use an integrated baking tray instead of a separate baking tray. The batter is like soup, and using a separate baking tray may cause leakage.

2. Be sure to have an oven thermometer to check the actual temperature of your oven. The criterion for judging whether the cake is ripe or not, in addition to the above, is that if the cake shakes like jelly when moving the baking tray, it means it is not yet ripe.

In the case of a high fire, the surface of the cake has already been colored, but the cake body will still shake like jelly. Check the coloring condition after baking for about 30 minutes. If it has already been colored, cover it lightly with a layer of tin foil. I still have a white color in 30 minutes.

Step 7: Use low speed to beat, otherwise the soup will splash everywhere.

5. The size of the baking tray is crucial, and it is necessary to use a 20 * 20 square baking tray, which can also be made of glass. When the baking tray is large and the cake is thin, the layering becomes less noticeable.

6. Cracking and retraction are normal, don't worry.

7. It's really a stroke of luck to achieve even size distribution among the three layers. The material brand, flour water absorption, milk fat content, temperature, humidity, and operating methods may all affect the effect.

8. Seal and refrigerate for storage, and consume within 3 days.

9. Add a chef's experience: Cut the ingredients in half, use a 6-inch round mold that is just right, and the middle and lower layers at 150 degrees Celsius will last for 35 minutes

10. Some chefs have used low powder to make it and have also succeeded.

11. Explanation for severe cracking: The egg white is beaten too hard and too loose, causing the water to dry up. There is another way, if there is cracking on top, consider whether the fire is too high!

12. Add some matcha powder and cocoa powder in moderation to achieve the taste of matcha and chocolate

(Images from the internet)