Cooking Steps

1. 

   Step1:Separate the yolk part of the egg white - 1. Stir the yolk evenly. Add 50g corn oil and stir evenly. Pour 60g pure milk and stir evenly. Sift 90g low powder and stir evenly. Add 2 drops of egg white and a few drops of lemon juice (white vinegar can be used as an alternative). Add egg white to a small foam. Pour in 30g sugar. Continue to make a stiff foam. Pour in 30g sugar. Continue to texture and pour the remaining 20g sugar into it. Continue to hit the tip. Mix 3. Add the beaten protein into 1 by several times. Make a cross. Mix up and down evenly. Put the oil absorption paper on the grinding tool pad. Then pour the mixed material into the grinding tool. Vibrate several times to produce bubbles. 4. Preheat the oven at 150 ° for about 10 minutes. Put in the cake. Adjust the temperature to 120 ° and bake for about 60 minutes. (the cake baked on low heat is not easy to crack. The temperature of each oven is different. There will be a gap.