Cooking Steps

1. 

   Step1:Put egg yolk, water, sugar (egg yolk) and oil into the bowl and mix well. Beat until 5 minutes emulsify, sift in low gluten flour and mix with hand beater until no dry powder can be seen. The egg yolk paste is ready.

2. 

   Step2:Put the protein in a clean, water-free and oil-free container and beat it with an electric egg beater. There are three steps to beat the cream. First beat it to the blister and put in one third of the sugar (protein). Second beat to wet foaming state (dilute). Then add one third of sugar (protein). Third, add the remaining sugar (protein) to the wrinkle like appearance of the protein cream. Finally, it's dry foaming. Pull the container into a sharp corner, and the protein won't fall down (and don't beat it too dry).

3. 

   Step3:Then the egg white and the yolk paste are fused. Dig a third of the egg white and put it into the yolk paste basin first, and then cut and mix it from the bottom to the top until the white of the egg white is invisible. OK. Then pour the fused part into all the remaining albumen cream basins. This time, just use the hand beater to stir it evenly. (the blended cake paste is thick. The scoop is a little fluid.

4. 

   Step4:Preheat the oven for 160 ° C and 5 minutes. Pour the paste into the 6-inch movable bottom cake mold. Knock the mold to make the atmosphere bubble out. Then put it into the preheated oven. Bake it for 125 ° C and 55 minutes (for the temperature of the small oven). The large oven is 150 ° C and 35 minutes. After baking, drop it at a height of 2030 cm (not the front of the cake). Buckle it in time. Wait for the cake Cool down. When it's cold, slowly pull out the cake from the edge. The cake can be demoulded.