Valentine's Day Red Velvet Fruit Cake

1. Preparation: 5 eggs (about 60g each), 85g of white sugar (50g for egg whites, 35g added to egg yolks), 50g of milk, 50g of salad oil, 82g of low gluten flour, 8g of red yeast powder

2. First, separate the protein and egg yolk for later use (make sure the bowl or bowl containing the protein and egg yolk is dry and oil-free!)

3. First, separate the protein and egg yolk for later use (make sure the bowl or bowl containing the protein and egg yolk is dry and oil-free!)

4. Put white sugar into the egg yolk and stir evenly with a manual egg beater

5. Pour 50g of vegetable oil and stir thoroughly until evenly mixed

6. Take a deep bowl and add red yeast powder and milk, stir well and set aside for later use

7. Pour the stirred liquid of red yeast powder into the egg yolk and stir evenly

8. Sieve in low powder while stirring until there are no particles

9. Take out the egg whites and add 2-3 drops of lemon juice. Use an electric whisk to beat the egg whites (add 50 grams of white sugar in 3 portions). Steps for beating egg whites: ① Turn on the electric egg beater to the maximum position, first beat the egg whites to a coarse foam state and add the first time of white sugar; ② Then set the electric egg beater to the middle position, beat the egg cream to a fine foam state, and add a second dose of white sugar; ③ When small patterns appear, add a third dose of white sugar and beat until dry and foamy; This is a prepared one

10. Take one-third of the protein and add it to the egg yolk batter, stir well (remember, stir well, not stir well, do not draw circles, otherwise it will lose foam! The method of flipping is similar to stir frying, flipping from bottom to top), then add one-third of the protein and stir well.

11. Put the flipped egg yolk batter into a bowl with the remaining one-third of the protein, and perform the final flipping. Stir evenly, and the mixed cake liquid is smooth, delicate, glossy, and free of particles.

12. Pour the mixed cake liquid into the silicone cake mold, gently shake a few times to create bubbles (pay attention, the cake liquid poured into the mold is already 8 or 9 minutes full. If your amount is too small, less than half of the mold, it indicates that there is a problem with your mixing or flipping).

13. Place the mold in the light wave oven, select [Light Wave Combination 1] (press the "Light Wave Combination" button twice in a row), bake for 13-16 minutes, about 8-9 minutes. When baking, turn on and rotate the position of the cake before and after (note: the rotation position must be fast, the speed is too slow, cold air entering the oven can easily cause the cake to collapse), and be sure to observe in real time. The baking time of different models of light wave ovens may also vary slightly. Please observe carefully. The light wave oven I used takes about 13 minutes and 40 seconds, and I think it can be taken out when it is almost baked.

14. After baking, immediately remove it and then invert it onto the cooling rack. Wait until it has completely cooled before demolding.

15. Normal time is smooth, and when I vibrate, I exert too much force haha. Silicone molds cannot be made of metal in a light wave furnace!

16. It's very good. I use skim milk for everything ➕ Xylitol, for fitness purposes, friends who don't care should use milk normally ➕ White sugar