Cooking Steps

1. 

   Step1:Separation of egg white. Note that all containers must be free of oil and water. There must be no yolk in the egg white. Beginners can use the egg white separator to complete.

2. 

   Step2:Pour pure milk and corn oil into the container with three yolks. Set aside. (this step is to prevent the egg yolk from skinning due to long-term storage

3. 

   Step3:Next, we'll take three steps to kill the protein (this step is very important, so pay special attention). The first step is to break up the protein with the first gear. Fish eye blisters appear. Then beat with the third gear. The protein changes from transparent to white. Pick up the egg beater and a sharp hook appears. Pour in the first sugar. 1 / 3 sugar.

4. 

   Step4:The second step - use three gears of high speed to beat. There is resistance. There are lines. Lift up to form a small sharp hook. Pour in the second sugar. About 1 / 2 sugar.

5. 

   Step5:Step 3 - beat in three gears. Finally, pour in the remaining sugar and cornstarch. Use medium speed to whisk until a firm little hook appears on the beater. It's dry foaming. It's a very delicate feeling to use a scraper to remove the protein. Finally, put the protein aside.

6. 

   Step6:Preheat oven. Heat up and down for 160 ℃. 10 minute

7. 

   Step7:Use the hand beater to mix the yolk liquid. Add the sifted low gluten flour. Do the emulsification operation. Use the scraper to quickly mix evenly. Lift the scraper. There is continuous dripping. Remember not to mix too much to avoid gluten.

8. 

   Step8:Take 1 / 3 of the protein and put it into the yolk paste. Mix well with the method of cutting and mixing. Remember not to draw a circle. Mix until all the eggs are fused.

9. 

   Step9:Pour all the mixed egg yolk paste back into the protein again. Use the method of cutting and mixing to quickly mix it evenly. Lift the scraper. It can drip freely. The texture is fine.

10. 

    Step10:Pour the batter into the 6-inch round mold from 15cm away from the mold. It's enough to be full at seven or eight minutes. Use a scraper to smooth the surface. Shake the mold with both hands and shake it twice. Shake the air bubble out. If there is any small bubble, you can use a toothpick to poke it.

11. 

    Step11:Put it into the oven. Middle and lower layers. Heat up and down 160 degrees. 35-40 minutes.

12. 

    Step12:Take out two shakes after discharging. Shake out the hot air. Then turn it upside down on the cooling rack for about 2 hours. When it is completely cooled, it can be demoulded. When demoulding, you can draw a circle around with the help of a knife. It can be lifted from the bottom.

13. 

    Step13:It's done. It's fluffy and sof