Cooking Steps

1. 

   Step1:Prepare the eggs. In fact, ordinary eggs are OK. I don't believe it's made into cakes. You can taste whether it's native eggs or no

2. 

   Step2:Other materials are also ready. Many recipes say sugar should be powdered. Anyway, I've used them. I didn't find any difference in the end. Then cake is actually simpler than toast. The relative proportion is loose. It's OK to have one or two grams more and one or two grams less. Don't go too far

3. 

   Step3:Separation of eggs. No water or oil in the container. The principle of separation is to prefer the yolk to carry some protein. But the protein must not carry a little yolk. Or it must be finished. And I will give you some experience. When separating, use a small bowl to hold the protein. When one is finished, pour it into the bowl of beating the protein. Or when the last yolk breaks, you will want to beat the wall

4. 

   Step4:Beat the yolk first. Don't tell me you don't have an electric beater

5. 

   Step5:Beat the yolk until it bubbles. Pour in the sugar. Keep beating

6. 

   Step6:It's OK to beat until the hair is white. Add milk, beat until the fusion, and then drain oil. It's also the fusion

7. 

   Step7:Sift the flour in three times. Mix it into paste. I admit I'm lazy. It's made by electric beater. Mix it well and put it aside. Open the oven to preheat for 135 ° 10 minutes and start to beat the egg white at the same time

8. 

   Step8:Add Tata number of protein or vinegar. Make it foaming like this and put a third of sugar. Continue to make i

9. 

   Step9:After a while, put in another third of sugar. Then continu

10. 

    Step10:Almost put the last part of the sugar. Keep beating. It's a bit like whipped cream

11. 

    Step11:It's almost enough to pull out such a small triangle. It took me about 7 minutes

12. 

    Step12:A third of the time mix the egg white with the yolk paste. Many people say don't mix in circles. OK. Listen to you

13. 

    Step13:Pour in the cake mold. If the proportion is right, it should have such effect. After pouring, drop the cake mold vertically to shake the atmosphere out. Don't be reluctant. The first one is not bad. The second one is not expensive. At this time, the oven should be preheated. Put it in the oven

14. 

    Step14:It's 135 degrees an hour. Everyone's oven is different. The principle is low temperature. Long time baking. Almost open the oven and press it. It won't break if it's cooked. It will sink around and bounce back. After that, take it out. Then drop the cake mold. Let the air out. Use the grill to stand up and buckle it. After it's cold, demould it. a