Cooking Steps

1. 

   Step1:1. Prepare materials, sift flour, separate albumen and egg yolk. The basin containing albumen shall be free of oil and water. Stainless steel basin is preferre

2. 

   Step2:2 beat the egg whites with the beater until they look like fish eyes. Add 1 / 3 sugar (20g

3. 

   Step3:3, continue stirring until the protein starts to become thicker. When it is thicker, add 1/3 sugar

4. 

   Step4:4. Continue to beat until the protein is thick and there are lines on the surface. Add the remaining 1 / 3 sugar

5. 

   Step5:5. Continue beating for a while. When the beater is lifting, it can pull out a short upright sharp angle. Then it can stop beating

6. 

   Step6:Add 30g of fine sugar to 65 yolks. Beat with an egg beater. Do not beat. Add 40g of corn oil and 40g of milk in turn. Stir evenly. Add sifted flour. Stir evenly with a scraper

7. 

   Step7:Put 1 / 3 of the protein into the yolk paste. Stir well with a spatula. Turn it up from the bottom to avoid defoaming

8. 

   Step8:8 turn it over evenly with the same method until the egg white and yolk paste are fully mixed. Pour the mixed yolk paste into the eight inch mold. Smooth it. Shake the mold on the table twice with your hands. Shake out the internal bubbles

9. 

   Step9:9 into the oven 170 degrees. About 50 minutes. After baking. Back on the cold cutting rack. Until cold cutting. Then demouldin