Cooking Steps

1. 

   Step1:Prepare the material

2. 

   Step2:Separate the egg white and yolk. Put them in a basin without water or oil. Use the yolk first. Put the egg white in the refrigerator first. Keep warm

3. 

   Step3:Break up the yolk. Add 60g milk. Mix wel

4. 

   Step4:Then add 40g corn oil. Mix wel

5. 

   Step5:Then add 40g of young sugar. Stir well

6. 

   Step6:Add a little salt

7. 

   Step7:Sift in 100g of low gluten flour

8. 

   Step8:Mix evenly. Standb

9. 

   Step9:Add a few drops of lemon to the egg white. Beat into thick bubble

10. 

    Step10:Add the first refined sugar. 20

11. 

    Step11:Beat until delicate. Add the second sugar. 20

12. 

    Step12:When lifting the beater, the beater will hang a small hook. Add a third time of granulated sugar. 20g. Continue to beat, but you need to take it up and have a look from time to time

13. 

    Step13:It's good to be in this state. There's a sharp point when lifting the eggbeater. I'm afraid I'll overdo it when I do it for the first time. In fact, it's not so easy to overdo it. It's important to keep an eye on it after putting the last sugar

14. 

    Step14:Put the albumen paste into the yolk paste three times. Do not stir in circles. Turn it up and down

15. 

    Step15:Turn it all over. Mix well

16. 

    Step16:Install into the mold. Shake vertically and downward several times. Remove big bubble

17. 

    Step17:Preheat the oven. Preheat it in advance here. When making the albumen paste, preheat it. 150 degrees. Heat up and down. The last two layers. 60 minutes

18. 

    Step18:Baking. If the oven at home overheats to the end, it's easy to paste the top. You can cover the cake with a piece of tin foil after it's made

19. 

    Step19:Put it on the net after it's out of the oven. Release it after it's well dried

20. 

    Step20:Use a thin knife or spoon tail to make a circle around the edge of the mold. Push the bottom of the movable bottom gently. Then, the bottom will be separated and the power will be announced