Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:Egg yolk paste - first 66 grams of milk 66 grams of corn oil. 30 grams of fine sugar. Into the basin. Stir evenly. Then 80 grams of low gluten flour and 16 grams of corn starch. Sift into the basin. Draw the egg into Z-shape and stir evenly. Stir without powder particles. Pour in the egg yolk. Stir evenl

3. 

   Step3:Making egg white cream - beat egg white in a medium speed with electric egg pump until the fish eye bubbles. Add 50g. 1 / 3 sugar. Drop in two drops of rice vinegar. When the bubbles are finely stirred, add 1 / 3 sugar. When the bubbles have lines, add the remaining 1 / 3. Turn the egg basin at a low speed to continue beating the egg white. It's thick. Pull out the beating head. It's right angle and straight point dry state

4. 

   Step4:Mix half of the egg white cream into the yolk paste. Mix it evenly left and right. Then add the other half of the egg white cream. Try to be as light as possible. Just mix it evenly. Lift up the mixed batter basin and fall down slowly like a waterfall. Shake the mold gently to make it flat

5. 

   Step5:Preheat the oven for ten minutes. The upper and lower tubes are 130 ° C each. Bake for 30 minutes. Adjust the upper tube to 150 ° C and the lower tube to 130 ° C for 30 minutes. Turn the baked cake upside down until it is cooled and gently demoulded