Cooking Steps

1. 

   Step1:Beat the yolk by hand smoothly and evenl

2. 

   Step2:Pour corn oil and milk into the yolk bowl. Beat by hand until it is emulsified, i.e. there is no oil star on the surface

3. 

   Step3:Sifted low gluten flou

4. 

   Step4:Mix the strokes evenly without dry powder (don't circle to avoid tendons)

5. 

   Step5:Add lemon juice to the protein. Beat to the big bubble state at high speed and add 1 / 3 sugar

6. 

   Step6:Continue to beat until the big bubbles disappear and become delicate. Slightly inflate the state. Add 1 / 3 of fine sugar

7. 

   Step7:When it is close to the wet foaming state, add the remaining fine sugar

8. 

   Step8:At low speed to the final state, the egg beater can pull out the small upright hook state. The protein is fine and glossy.

9. 

   Step9:Take 1 / 3 of the protein cream and put it into the yolk paste. Mix wel

10. 

    Step10:Take 1 / 3 of the protein cream again and put it into the yolk paste. Mix wel

11. 

    Step11:Then mix the batter evenly and pour it into the cream bow

12. 

    Step12:Mix evenl

13. 

    Step13:Pour the batter into the mounting tape and squeeze it into the paper cup, which is about 89 minutes full

14. 

    Step14:Bake open the stove 150 degrees warm-up. After entering the furnace, modulate 130 degrees 15 minutes.140 degrees 10 minutes.150 degrees 5 minutes. Come out after the stove

15. 

    Step15:Nutritious and delicious little cake is very popular with childre