Cooking Steps

1. 

   Step1:Condensed milk can improve the taste and taste of cake. Do not use sugar and milk instea

2. 

   Step2:1. Sift the low gluten flour in advance; heat the corn oil in a small pot. The temperature is about 85 ℃. Pour the heated oil into the flour once and for all. Mix well with the egg pump. Stir until there are no flour particles.

3. 

   Step3:2. Add 3 yolks and 1 whole egg (the whole egg is the whole egg, including the egg white and yolk). Or use the egg pump to mix evenly. Mix evenly. Do not over mix.

4. 

   Step4:3. Add 30 grams of condensed milk. Stir again. The egg yolk paste is ready. Now you can preheat the oven. Set it to 120 degrees.

5. 

   Step5:4. Add a few drops of lemon juice to the 3 egg whites separated in step 2, which will help to eliminate the fishy smell. Use the electric beater to beat the egg whites at high speed until there are thick bubbles. Add 1 / 3 of fine sugar.

6. 

   Step6:5. Continue to whisk until there are lines. Add sugar twice. Whisk until the eggbeater is lifted. There are small sharp corners. The albumen paste is delicate and glossy at this time.

7. 

   Step7:6. Take 1 / 3 of the albumen paste and put it in the yolk paste. Mix well with the egg cream. Avoid circling the egg cream in one direction. After mixing, take 1 / 3 of the albumen paste and put it in the yolk paste. Continue to mix well.

8. 

   Step8:7. Pour the mixed yolk paste into the albumen paste basin. Continue to mix with the egg cream. Finally, turn it over with a scraper. Turn it over close to the bottom of the basin.

9. 

   Step9:8. Finally, evenly distribute the batter into the paper cup mol

10. 

    Step10:9. Put it in the preheated oven. Heat it up and down for 120 ℃. 50 minutes. Turn it 140 ℃ for 10 minutes.

11. 

    Step11:I use the Dongling oven. The temperature of different ovens will be different. Some of them are quite different. So we need to adjust them according to our own oven. Finally, pay more attention to coloring.