Cooking Steps

1. 

   Step1:Add four drops of lemon juice to five proteins (I squeeze it with fresh lemon

2. 

   Step2:Break up the protein. Beat until the big bubble in the fish's eye adds one part of soft white sugar (added in three times). Continue beating until it's delicate and add one part of soft white sugar. When it's particularly delicate, pour in the remaining soft white sugar. Continue to beat until the protein has a vertical point (not bent) when it's lifted by the eggbeater

3. 

   Step3:Beat up the yolk, add the condensed milk and mix well. Then add the oil and mix well. Add the milk and mix well. Add the sifted low gluten flour and mix well (it must be stir fried and mixed well

4. 

   Step4:Add the beaten protein into the batter in three times. Stir fry the protein and batter to mix well

5. 

   Step5:Pour the mixed batter into the eight inch mold. Knock the mold on the table twice. Remove the bubbles. Sprinkle the white sesame seeds on it. Preheat the oven at 150 ℃ for 5 minutes. Bake it at 110 ℃ and 120 ℃ for 40 to 60 minutes (the temperature is controlled by myself. My Galanz K3. The temperature is relatively high). I bake the mold on the baking plate. Put 80100g of water in the baking plate (tin paper is needed to cover the low mold) Get up

6. 

   Step6:It's done. Let's go.