Cooking Steps

1. 

   Step1:Prepare the necessary ingredients.

2. 

   Step2:Separate the yolk and egg white (make sure there is no water or oil in the bowl). Put the egg white in the refrigerator first.

3. 

   Step3:Add 10 grams of white sugar, milk and corn oil to the yolk (because it's a good weight, use a scraper to clean the container of milk and corn oil to reduce waste).

4. 

   Step4:Beat the yolk, milk and corn oil with the egg pump until the color of the egg paste is completely blended and no oil spots can be seen. Beat as much as possible for a while.

5. 

   Step5:Sift in the low gluten flour zigzag and gently stir until you can't see the dry powder, then stir the batter. Lift up the batter and it can slide down smoothly. The surface is smooth and delicate, and then put it aside for use.

6. 

   Step6:Take out the egg white and beat it with an electric beater until there are small bubbles in the egg white. Pour in one third of the white sugar.

7. 

   Step7:Continue beating until the vanishing protein appears smooth and delicate. Add a third of white sugar for the second time.

8. 

   Step8:Continue to beat the egg white until there are lines. Pour in the remaining sugar and beat until the egg beater is lifted to a fine triangle shape.

9. 

   Step9:Take a third of the protein and put it in the yolk paste.

10. 

    Step10:Stir evenly like stir fry. The action should be light and fast.

11. 

    Step11:Pour the yolk paste into the egg white and continue to mix evenly.

12. 

    Step12:The mixed yolk paste can slide smoothly and be smooth and delicate when lifted with a scraper.

13. 

    Step13:Lay a layer of tin paper on the bottom tray to reduce the cleaning work at the back without affecting the height of the cake.

14. 

    Step14:Pour the mixed egg yolk paste into the mould and shake it slightly from a high place to shake out the extra bubbles.

15. 

    Step15:Put it on the oven for 140 times and 130 times to bake for 50 minutes (the specific temperature and time shall be adjusted according to the temper of the oven at home).

16. 

    Step16:This is the state of cake cracking after baking. It is a normal phenomenon. After thoroughly cooling, there will be a slight retraction without any effect.

17. 

    Step17:After baking, take it out from the oven immediately and shake it a few times to turn it upside down and cool it completely before demoulding.

18. 

    Step18:After cooling thoroughly, demoulding can be finished

19. 

    Step19:The organization is super delicate and delicious

20. 

    Step20:In order to save trouble, I don't want to take a knife. I can cut it with the demoulding tool. It's not worse than the one I bought outside.