Cooking Steps

1. 

   Step1:Stir lactone tofu with hand beater until it is fine and smooth without particles. The fineness of tofu is related to the fineness of cake tissu

2. 

   Step2:Add sunflower seed oil and vanilla essence to tofu paste. Stir wel

3. 

   Step3:Sift the low gluten flour twice and put it into the tofu paste. Use the hand eggbeater to draw the Z-shaped or W-shaped mixing. It is OK without dry powder.

4. 

   Step4:Add the yolk. Stir well.

5. 

   Step5:Whisk down the egg white cream. Take out the egg white frozen to the surrounding ice dregs. Whisk it to neutral foaming with the electric egg beater.

6. 

   Step6:Take one third of the cream and pour it into the egg yolk batter. Mix well. Then pour the egg yolk batter back into the egg white cream and mix until no egg white cream can be seen.

7. 

   Step7:Pour the tofu cake batter from a high place into the baking tray lined with oilclot

8. 

   Step8:Finish the scraped surface with a scrape

9. 

   Step9:Shake the baking tray gently. Put it into the oven preheated 30 minutes in advance. Bake it at 150 ℃ for 30 minutes. Adjust it according to the actual situation of the oven

10. 

    Step10:Take it out immediately after baking. Let it cool face up. Then tear off the oilcloth

11. 

    Step11:Slice the cake and fold the front togethe

12. 

    Step12:Cut into small pieces. The taste is soft and moist. The texture is also very delicate