Cooking Steps

1. 

   Step1:1. Separate yolk and egg white. Make sure there is no oil or water in the egg white container. Wipe it with napkin. First make the yolk paste. Add 10 grams of sugar into the yolk. Stir well. It's a bit thick after saccharification. The yolk changes color.

2. 

   Step2:Slowly add 45 grams of vegetable oil. Stir. Stir until it feels OK.

3. 

   Step3:Add 75 grams of milk. Stir well.

4. 

   Step4:Sift in 100g flour.

5. 

   Step5:The rubber scraper can't be used for mixing. It can't be used clockwise. Make it ready.

6. 

   Step6:It's better to use electric drips. Add a few drops of white vinegar. Bubble for the first time. Add 15 grams of sugar. Add 30 grams of sugar twice.

7. 

   Step7:The egg whites are whipped like cream. (after lifting the eggbeater, the protein pulls out the upright sharp corner

8. 

   Step8:One third of the protein is in the yolk. Stir. Stir from the bottom up. Don't circle. Mix evenly in 3 times.

9. 

   Step9:Pour the batter into the mould (uncertain - the mould that can be bottomed seems to be filled with oil paper). Shake the mould on the table for several times. Shake out big bubbles.

10. 

    Step10:Preheat for 140 ℃ for 5 minutes, then bake for 140 ℃ for 40 minutes.

11. 

    Step11:Bake well, buckle backward, cool and demould. It's ready to eat.