Cooking Steps

1. 

   Step1:Be sure to wipe the egg basin clean. There is no oil or water. Separate the egg white from the yolk. Do not drop the yolk in the egg white. Otherwise, it will be difficult to pass.

2. 

   Step2:Put sugar, lemon juice (leave a few drops to put in egg white), vegetable oil and milk in the egg yolk basin.

3. 

   Step3:Mix and stir evenly until there is no oil-water separation. Then mix the flour and red koji powder and sift them in one time. Stir them evenly. Now it's OK to stir them any way you like. The purpose is to stir them into a uniform batter.

4. 

   Step4:Start to beat the egg white. Add a few drops of lemon juice. Beat it to the state of fish eye blister as shown in the figure. Start to add the sugar in the egg white in the formula. Add it three or four times. Beat until it's saccharified and then add it again until it's all added.

5. 

   Step5:Send it to the state of dry foaming. As shown in the figure, there will be a sharp corner when lifting the eggbeater.

6. 

   Step6:Add the egg white into the red batter by four times. Add a little less twice at the beginning. The second time can increase the quantity. Pay attention to the technique of mixing this time. Use a scraper to copy the bottom and turn it over. The big egg white can be cut vertically. Mix well and then add the egg white again until it is finished.

7. 

   Step7:Be sure to mix carefully to avoid defoaming. When mixing the second egg white, preheat the oven. Turn it up and down to 160 ℃. Then continue to mix the batter.

8. 

   Step8:Mix the batter and pour it into the mold. Shake it 10 cm away from the table top. Shake out big bubbles. Wrap tin paper under the mold. Add water to the baking tray. Put the mold into the water and bake in a water bath. Steam to prevent the surface from drying and cracking.

9. 

   Step9:Because of the heavy weight, I set it up for an hour. After about ten or twenty minutes, the cake began to grow tall. It looks very fulfilling.

10. 

    Step10:Time is up. Take out the tin paper and shake it. Shake out the hot air inside. Put it on the baking net to cool. If the baking net is flat, the small oven needs to be supported by a bowl. It is a certain distance from the table top.

11. 

    Step11:Remember. It must be completely cooled and then turned back to demould. Otherwise it will collapse. It's not beautiful.

12. 

    Step12:Show me the cut of red velvet. I just like the red and white.