Cooking Steps

1. 

   Step1:Prepare materials. Sift the flour, separate the albumen yolk, and ensure that the basin containing the albumen is free of oil and water.

2. 

   Step2:Add 18G sugar powder to the three yolks. Use the beater to break them up. Don't beat the yolks

3. 

   Step3:Add 24g corn oil and 24g milk in turn. Stir wel

4. 

   Step4:Add the sifted flour. Turn it gently with a rubber scraper and mix it evenly. Do not over mix it, so as not to affect the taste.

5. 

   Step5:Use egg whisker to beat the protein to the eye of the fish. Add 12g sugar powder. Continue beating until the protein starts to become thicker. Add the 12g sugar to the thicker foam. Then stir until the protein is thicker. When the texture appears on the surface, add the 12g sugar finally

6. 

   Step6:Then stir for a while until dry foaming. Then stop stirring. Just to say that the dry foaming I feel is that when I lift the eggbeater, there is a short and upright angle, and it has a certain hardness that can stand. No bending, in addition, the protein in the egg basin is very thick at this time. It is really thick, and the lines are very clear. When I pour the basin and don't sprinkle it, it means that I have passed the pre heating oven at 180

7. 

   Step7:Put 1 / 3 of the protein into the yolk paste. Turn it over with a rubber scraper and mix well. Remember.. It's a toss... Don't stir in circles... That way, the bubbles will disappear After mixing, pour the egg yolk paste into the bowl full of protein. Mix evenly with the same metho

8. 

   Step8:Pour the mixed cake paste into the mold. Shake the mold twice on the table with your hand. Shake the internal atmosphere out. Put it into the preheated oven. 180 ℃. 28 minutes (my oven). You give it 35 minutes

9. 

   Step9:After baking, it shall be buckled on the cooling rack immediately until it is cooled and demoulded Remember. Make sure to cool and demould Otherwise, it will collapse