Cooking Steps

1. 

   Step1:Separate the egg white from the egg yolk. Add sugar and oil to the egg yolk. Stir well and then add milk. Stir wel

2. 

   Step2:Sift in flour and corn starch. Stir evenly. Stir in a Z shape. Do not circle it to prevent the gluten. Add 2 drops of white vinegar to the protein. Beat the fish eye bubble with the eggbeater at a low speed. Add 1 / 3 of fine sugar. Whisk it at a high speed until there is no big bubble. Add 1 / 3 of fine sugar. Whisk it until there is a fine grain. Add the remaining white sugar. Whisk the protein until the eggbeater has a small hook. (open the oven to preheat at this time

3. 

   Step3:Pour 1 / 3 of the protein into the egg yolk paste. Stir evenly with a silica gel knife. Pour the batter into the remaining 2 / 3 of the protein. Stir evenly. Pour into a 6-inch cake mold. Shake out the big bubbles. Place in the middle layer of the oven. Bake at 155 ℃ for 30 minutes. Then bake at 145 ℃ for 20 minutes.

4. 

   Step4:When the time is up, take out the cake. Drop it about 30 cm from the ground. It's hot. Back button. When back button, let the cake surface hang in the air. Otherwise, the meaning of back button will be lost Cool it. Cool it thoroughly before demoulding. Otherwise, it's easy to collaps

5. 

   Step5:OK. You can eat it.