Cooking Steps

1. 

   Step1:Separate the egg white and yolk. Make sure there is no oil or water in the bowl of egg white. Mix the yolk with 18G white sugar. Pour in salad oil three times, Every time you pour the oil, make sure that the yolk and oil must be completely emulsified and add the next one. Pour the milk into the yolk. Stir the low gluten flour into the yolk paste. Turn the mixture evenly. Add a couple of drops of white vinegar to the egg. Use the egg whisk to make a blister. Add 1/3 of sugar to continue the beating. When the protein bubbles in the pot are fine, add 1/3 sugar

2. 

   Step2:When the protein in the basin is completely fine, add the final white granulated sugar; beat the protein to dry foaming. Lift the egg beater. Pull out the short upright sharp corner. Pick 1 / 3 of the protein into the egg yolk paste. Stir evenly. Add 1 / 3 of the protein. Mix evenly. Finally, pour all the egg yolk batter into the albumen basin. Mix evenly. Make the cake batter. Mix two small spoonfuls of red koji powder with a large spoon of hot water. Put half of the cake batter into another basin. Add the red koji batter to make the red batter. One spoonfuls of red koji batter and one spoonfuls of original flavor batter alternately into the cake mold. Knock the cake mold on the table for several times. Shake it out Bubble; preheat oven 170 degrees. About 40 minute