Cooking Steps

1. 

   Step1:Separate the yolk and egg white. Seal the egg white and refrigerate until it is slightly froste

2. 

   Step2:After the milk and vegetable oil are mixed and emulsified, add the yolk, sift in the low powder and stir in zigzag until smooth.

3. 

   Step3:Whisk the egg white at high speed. Add sugar three times until the cream is firm.

4. 

   Step4:Add 1 / 3 egg white cream to the egg yolk paste. Mix well. Pour all the egg yolk paste into the egg white cream and mix well.

5. 

   Step5:Pour in the gugukhov mold. Shake out big bubbles. Preheat the oven. Bake at 160 ℃ for 3540 minutes.