Cooking Steps

1. 

   Step1:Olive oil 40g. Junzhi suggests vegetable oil. But it tastes very good after it is finishe

2. 

   Step2:Four portions of sugar, three portions of 20, one portion of 30

3. 

   Step3:Whole milk 40

4. 

   Step4:Sifted low gluten flour 85

5. 

   Step5:It's all weighed by electronic scale. The one with peeling function can reduce the weight of container

6. 

   Step6:5 egg

7. 

   Step7:Stainless steel bowl and eggbeater without water or oi

8. 

   Step8:8-inch Qifeng cake mol

9. 

   Step9:Flour siev

10. 

    Step10:Separate the 5 egg whites with the egg separator. Put the first 20g of sugar into the egg beater to this extent

11. 

    Step11:To this extent, put a second 20g of suga

12. 

    Step12:Put the third 20g of sugar when you reach the pleat

13. 

    Step13:When the tip of the pleat stays upright, it is in the state of dry foaming

14. 

    Step14:As shown in the figure, it's OK to stand upright without bending. Stop fightin

15. 

    Step15:Refrigerate the egg white. Add 30g sugar to 5 yolks. Mix well with hand-held beater

16. 

    Step16:Add oil, milk and sifted flour in turn, and mix them evenly. Do not mix them for gluten

17. 

    Step17:Add 1 / 3 of the foaming egg white. Stir from bottom to top. Do not rotate

18. 

    Step18:To this exten

19. 

    Step19:Pour in the remaining egg white bowl. Mix well in the same wa

20. 

    Step20:Pour in the cake mold. It must not be tackproof

21. 

    Step21:Preheat oven at 145 ° C for 10 minutes. Put 34 liter oven in the second gear belo

22. 

    Step22:It's almost the same color when it's half baked. Take a piece of tin paper and put it on it to prevent scorching

23. 

    Step23:Bake for another 20 minutes at 140 ° C. after taking it out, first drop it. Then turn it upside down immediately. After cooling it, use your hand to pick up the edge of the cake. Then push down the movable bottom. Then take it out. Separate the cake from the bottom with a knif

24. 

    Step24:Done. Very delicious.