Cooking Steps

1. 

   Step1:Prepare the required raw materials.

2. 

   Step2:Separate the egg yolk protein and put them into two clean containers without water and oil respectively; sift the low gluten flour twice for use.

3. 

   Step3:Add half the sugar to the yolk. Mix well with a hand mixer.

4. 

   Step4:Add milk at one time. Continue to mix well.

5. 

   Step5:Add corn oil in one time, and continue to stir until it is completely fused. You can't see the oil star.

6. 

   Step6:Sift in the sifted low gluten flour. Change the rubber scraper and mix evenly until it is dry and powdery. Make it into egg yolk paste. Set aside.

7. 

   Step7:Add 1 teaspoon vinegar and 1 / 4 teaspoon salt (or a little lemon juice) to the egg whites. Beat with an electric beater until thick.

8. 

   Step8:Then add the remaining fine sugar twice. Continue to beat with the electric beater until it is dry and foamy (you can see the small sharp point shape when lifting the beater).

9. 

   Step9:After the cream is finished, mix the cream with the yolk paste up and down three times to make a cake paste.

10. 

    Step10:Pour the mixed cake paste into the mold. Use a scraper to smooth the surface. Pick up the mold and knock it on the table. Shake out big bubbles.

11. 

    Step11:Bake in an Amway Chinese fry pan for 4560 minutes.

12. 

    Step12:Bake on low heat for 4560 minutes.

13. 

    Step13:It's very delicious.

14. 

    Step14:Delicious. Healthy and delicious. Awesome.

15. 

    Step15:Comparable to cake shops.