Cooking Steps

1. 

   Step1:Prepare the materials and tools in the formula, and separate the protein and yolk in clean, anhydrous and oil-free container

2. 

   Step2:Beat the yolk by hand smoothly and evenl

3. 

   Step3:Pour corn oil and milk into the yolk bowl. Beat by hand until it is emulsified, i.e. there is no oil star on the surface

4. 

   Step4:Sifted low gluten flour and black rice cake powde

5. 

   Step5:Make a stroke and mix it evenly. There is no dry powder (don't circle to avoid tendons

6. 

   Step6:Add lemon juice to the protein. Beat to the big bubble state at high speed and add 1 / 3 sugar

7. 

   Step7:Continue to beat until the big bubbles disappear and become delicate. Slightly inflate the state. Add 1 / 3 of fine sugar

8. 

   Step8:When it is close to the wet foaming state, add the remaining fine sugar

9. 

   Step9:At low speed to the final state, the egg beater can pull out the small upright hook state. The protein is fine and glossy.

10. 

    Step10:Take 1 / 3 of the protein cream and put it into the yolk paste. Mix wel

11. 

    Step11:Take 1 / 3 of the protein cream again and put it into the yolk paste. Mix wel

12. 

    Step12:Then mix the batter evenly and pour it into the cream bow

13. 

    Step13:Mix evenly

14. 

    Step14:Pour the batter into the mounting tape and squeeze it into the paper cup, which is about 89 minutes full

15. 

    Step15:Open the stove 150 degrees warm-up. After entering the furnace, modulate 130 degrees 15 minutes.140 degrees 10 minutes.150 degrees 5 minutes

16. 

    Step16:Out of the oven - take out the small cake after it is out of the oven. Just hang the net and cool it