Cooking Steps

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   Step1:Prepare all the materials, especially the novice. Prepare the materials first. Don't be in a hurry when operating. The bowl containing protein must be free of oil and water. Corn starch is added to the formula to reduce the gluten of flour, which is not easy to rise and crack. If you don't have corn starch or don't want to use it, you can directly change 15g corn starch into low gluten flour. The corn starch in the formula is mixed with low gluten flour and then added into the egg yolk paste step. It's not used to kill protein. The 60 grams of sugar in my formula is all added to the protein. There is no sugar in the yolk paste. The formula itself is not rich in sugar. It is not recommended to reduce sugar. The egg yolk paste is smooth and fine without particles. Pour the water (or milk) and corn oil into a large bowl together. Use the hand beater to stir evenly until it turns white and muddy. This step is the function of emulsification. It must be done well.

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   Step2:Put the sifted flour (the flour here is 80g of low gluten flour + 15g of corn starch. If you don't use corn starch or there is no corn starch, it's 95g of low gluten flour directly) into the mixed oil-water mixture. Then use the method of writing Z to mix evenly. Probably mix well. As long as you don't see the obvious white flour, don't over mix.

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   Step3:Remember to preheat the oven at 150 degrees first. Start to add egg yolk to the batter. Add one egg yolk and mix it evenly. Then add another egg yolk. Always add all the egg yolks (you can also directly put all the five egg yolks in and mix them together. However, it will be difficult to mix them. If the operation is not good, it is easy to have a sense of granule. After each mixing, put down another one which is more suitable for novice operation). The technique can use the word Z The method can also be used from top to bottom. The yolk paste made by the back egg method is smooth, delicate and particle free.

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   Step4:The mixed egg yolk paste is smooth and free of particles. When the scraper lifts the batter, it will flow down slowly. The batter will not be too thick. If it is too thick, the bottom of the cake will sag. Because the flour has different water absorption. The size of the egg yolk is also different. So if you feel that the egg yolk paste is too thick, you must add a little liquid properly. You use the milk one to add milk, and the water one to add water. The batter made is made of egg yolk Put on

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