Cooking Steps

1. 

   Step1:Separate the egg white and yol

2. 

   Step2:The container for the egg white shall be free of water and oil

3. 

   Step3:Add 30g sugar to the yolk to break it up. Beat the sugar

4. 

   Step4:Add milk and corn oil and mix well

5. 

   Step5:Sift the low gluten flour + baking powder. Pour into the yolk liquid and mix into the yolk paste

6. 

   Step6:Add 23 drops of lemon juice to the egg white and quickly open it. Add the first sugar when making such a big bubble

7. 

   Step7:Add second sweets to the bubble when it is fine

8. 

   Step8:Add sugar for the third time when wet foaming is reached

9. 

   Step9:It's OK when you hit dry foaming. The eggbeater has a small vertical triangle, which is dry foaming

10. 

    Step10:The picture is too empty. Because you need to mix the batter. Add one third of the albumen paste to the yolk paste. Mix it with the method of mixing + cutting. Then add one third of the albumen paste and mix it with the above method. Until all the albumen paste is added to the yolk paste. Add 23 drops of vanilla essence. Mix with the method of mixing + cutting. After mixing, put it into the cake mold. Shake twice. Shake out the bubbles

11. 

    Step11:Preheat the oven for 8 minutes. Put it in the oven for 150 degrees. An hour or so. After baking, take it out of the oven. Immediately pour it on the cake rack. Cool it thoroughly and demould it.