A magical cake ate three flavors! Let's get together this cake with "magic"

Is it amazing how a batter makes three different tastes?
One layer is as soft as a sponge cake, and the other layer is similar to Cascade sauce. The layer is as pudding as tender and chewy.
The practices and materials are extremely simple.
Let's get together this cake with "magic" ~
Why do you have three layers?
In fact, the reason for layering is that according to raw materials, different raw materials are decomposed at a high temperature, and then delaminated according to the size of the mass. The starch in the flour is separated from the protein, and the quality of the starch is so large that it sinks at the bottom and tastes chewy. The protein in the flour that separates from the starch floats, forming a fluffy cake layer on top with the light protein. The middle layer is between the lightest and heaviest, mainly the composition of the egg yolk, and the mouthfeel, such as Cascade is delicate and smooth

Ingredients
Room temperature milk 500ml
Four eggs
Cold water 10ml
Salt free butter 125g
Soft flour 115g
Sugar 120g
Vanilla liquid 10g
Lemon juice 5g

step

1. Four egg yolks and sugar are sent to the egg yolks with an egg beater
   
2. Add butter and cold water and mix evenly with eggbeater
   
3. Sift in low-gluten flour and stir evenly
   
4. Add the vanilla liquid and pour the milk into the mixture
   
5. Four protein plus lemon juice hit the wet foam, lifting the egg beater protein showed a soft little curved hook (there are small holes as a whole, rather than a smooth and dense protein body)
   
6. Stir the protein in the batter three times without stirring. The final batter looks slightly sticky, but is much thinner than the average cake batter (because of the amount of milk), and there is a lot of batter in the batter. Solid Block Protein
   
7. Pour into 20×20cm square mold, pad oil sheet to facilitate demoulding
   
8. Oven 160 degrees bake for 50 to 55 minutes, or 150 toast for an hour, let cool and cut into pieces
   
9. A chocolate magic cake comes with ~

Tips
Eggs, milk and butter must be at room temperature. This is very important!
The reason that many students fail is because the temperature of the oven has not reached the actual 160 degrees, and the baking time is not enough, resulting in the final cake is not divided into obvious or the middle of the two layers are not cooked, so we recommend that everyone must preheat the oven, the time must be To be flexible, you can extend the baking time
It is normal for the skin to crack a little during the baking process, but if the cracking is serious, reduce the oven temperature immediately.
Make chocolate taste, replace 50g of low-gluten flour with cocoa powder, add 30g of sugar and add 150g in total