Cooking Steps

1. 

   Step1:The material is ready. Put the protein in the refrigerato

2. 

   Step2:Make the mayonnaise first. Use a hand beater to break the yolk. Add sugar. Stir evenly. Add corn oil and stir evenly. Then add milk and rum and stir evenl

3. 

   Step3:Add sifted low gluten flour and corn starch. Stir evenl

4. 

   Step4:Pour the protein into a clean, oil-free and water-free basin. Use an electric eggbeater to beat it. If you use white vinegar, drop it before you beat it

5. 

   Step5:Whisk the fish eye into sugar for 3 times. If you use Tata powder, add it with sugar

6. 

   Step6:Beat into hard foam. When the eggbeater is lifted, it is inverted triangl

7. 

   Step7:Use a spatula to scrape 1 / 3 of the albumen paste into the egg yolk paste. Quickly cut and mix it evenly (like cooking). Do not stir it

8. 

   Step8:Pour the batter into the batter. Quickly cut and mix it with a scraper. At the same time, heat the oven up and down to 200 degrees. Preheat for 10 minutes (my home is ACA oven

9. 

   Step9:Pour the dough into the baking pan. Because I didn't use a movable bottom baking tray, so I put oil paper on it. If you use the movable bottom Qifeng mold, pour it directl

10. 

    Step10:Shake on the table several times. Shake out bubbles (lift the baking tray about 20 cm away from the table and let it fall freely

11. 

    Step11:Put it in the preheated oven. Heat it up and down to 175 degrees. Bake for 30 minutes

12. 

    Step12:About 15 minutes. Set the fire to 150 degrees. Because it's not Qifeng mould. The temperature is too high. The bottom surface will be a little hard. So lower the fire. If you use Qifeng mould, you can omit this ste

13. 

    Step13:Out of the furnace. Several times of light vibration. Anti collapse. The same with Qifeng moul

14. 

    Step14:Take out the oilpaper directly. Buckle it upside down on the cooling net. Tear off the oilpaper and turn it over to cool it

15. 

    Step15:Cut according to your heart. Deliciou