Cooking Steps

1. 

   Step1:Separate the yolk from the egg white. Add oil and sugar to the yolk. Mix well. Why refuel first? Because yolk and oily substances are easy to mix.

2. 

   Step2:Add milk or yogurt on the basis of the first step. Mix well. Then add flour. Mix until there is no granule. If there is no milk or yogurt, it is OK to add cold boiled water. The only difference is the taste and taste. The taste of the finished product with water will be less. Milk will have a light frankincense. Because the fat in the milk is emulsified in the cake. With yoghurt, the emulsion is more full. There is no sour taste of yoghurt, but the taste will change miraculously. It's similar to light cheesecake. It's soft and delicate, but it doesn't have the putty and heat of cheesecake. It's the formula I highly recommend.

3. 

   Step3:In order to ensure the smooth delivery of egg white, the egg basin must be free of oil and water. It must be dry. Add sugar and lemon juice into the egg white. The function of lemon juice is to neutralize the alkalinity of the egg white and ensure the stability of the egg white after being sent. White vinegar has the same effect. No lemon juice can be replaced by white vinegar. There will also be people adding Tata powder. But if we can make it ourselves, we need to use natural ingredients instead.

4. 

   Step4:Move. Send. The picture above shows the wet state. Can you see the long curved hook? A lot of fruit friends asked me why the cake was so swollen when it was baked. It was in the state of shrinking and collapsing when it was cooled. It was because the egg white didn't hit the hard pass state.

5. 

   Step5:Continue to kill. Because the power of the eggbeater is different. The specific time is not clear, so as not to mislead you. As long as you hit the status above, you can stop. A short straight tick appears, indicating that the egg white has reached the hard kill status. Hard pastry is also called dry pastry. Generally, the cake with mould should keep stable shape. The egg white should be hard pastry. Make a cake roll. The egg white only needs to be sent wet. Otherwise, it will crack easily when rolled up.

6. 

   Step6:Dig out one-third of the egg white and mix in the yolk paste. Stir it with the cooking method. It's impossible to circle continuously. The paste is cramped. The baked cake will not be soft.

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   Step7:Add the rest of the egg white. Mix well with the yolk paste. The same way. Stir fry. You can draw a circle and then draw a straight line from the middle.

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   Step8:Raise the batter to about 20cm. Pour into the mol

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