Cooking Steps

1. 

   Step1:Prepare the material. Divide the sugar into 30g and.60g. Separate the egg white and yolk.

2. 

   Step2:Whipping protein. Add 60g of sugar in three times. Beat until dry whipping protein is creamy and can stand a small sharp corner. Put it in the refrigerator for cold storage.

3. 

   Step3:Add 30g of egg yolk powder and mix.

4. 

   Step4:Add oil in 3 times and mix evenly.

5. 

   Step5:Add milk in batches and mix well.

6. 

   Step6:Sift the low gluten surface and add the mixed yolk liquid. Mix evenly. Don't circle it. Turn it over.

7. 

   Step7:Take the batter out of the refrigerator.

8. 

   Step8:Mix together the egg yolk batter.

9. 

   Step9:Mix the batter together evenly (make sure to turn it over without making circles).

10. 

    Step10:Put oil paper on the 8-inch movable bottom mold.

11. 

    Step11:Preheat the oven. Pour the batter into the prepared 8-inch mold.

12. 

    Step12:Shake and let out some bubbles. Put them in the middle and lower layers of the oven. Bake at 170 to 180 degrees for 40 to 45 minutes.

13. 

    Step13:When it's time to take it out, buckle it upside down on the grid to cool it.

14. 

    Step14:Cool it and release it. The delicious Qifeng is OK. Cubic meter ^

15. 

    Step15:Cream fruit decoratio

16. 

    Step16:Show finished products^_ ^