Cooking Steps

1. 

   Step1:Add 1 / 2 of the sugar in the yolk paste, mix well, make the sugar dissolve, and then add the remaining fine sand to mix until it is saccharified. At this time, the color of the yolk paste becomes lighter and the volume slightly increases, but it is not necessary to beat. (why do you want to add sugar in several times? Because granulated sugar is easy to absorb water and cause caking, and it is not easy to completely dissolve if fine granulated sugar is added at one time.) Add corn oil or other salad oil into the egg yolk paste and mix well. Add water and mix well. Add the sifted low flour and mix well.

2. 

   Step2:Before beating the egg white, drop a few drops of lemon juice or white vinegar into the egg white. Put the salt and sugar together and add the egg white. After the third addition of sugar, just beat for a while. Pull out the protein inspection. The top of the protein is slightly bent. It can be used to make cakes.

3. 

   Step3:Add 1 / 3 protein to the egg yolk batter. Mix well. Pour the batter into the mold. Knock out the big bubbles. Use a scraper to stick the batter on the side of the mold and the chimney in the middle. Put it into the preheated oven of 170 degrees. Lower layer. Heat up and down for 30 minutes.

4. 

   Step4:Cream the cake, turn it upside down and cool it, and then split it into three pieces. Put in cream and yellow peach.