Cooking Steps

1. 

   Step1:(6 eggs in total) break up 5 yolks, add cooking oil and honey, and then add milk. Stir for a while to blend with the yol

2. 

   Step2:It's better to sift the flour with low glute

3. 

   Step3:Stir in Z-shape, do not make a circle, it's easy to form a tendon, and put the mixed egg paste aside for standb

4. 

   Step4:Take 6 whites and add a few white vinegar (or lemon), and send the thin foams for the first time with 1/3 sugar

5. 

   Step5:The egg whites were sent to the foam to disappear and added to the second 1/3 sugar

6. 

   Step6:Whisk egg white to wet foaming and add 1 / 3 sugar for the third tim

7. 

   Step7:At last, the egg beater with obvious resistance shows a sharp vertical angl

8. 

   Step8:Take 1 / 3 of the egg white to the yolk paste and stir gently from bottom to top. Do not circl

9. 

   Step9:Pour the batter into the remaining egg white and stir gently from bottom to top to avoid defoaming

10. 

    Step10:Put it in the second to last oven, heat it up and down for 160 ° 15 minutes, 150 ° 5 minutes, 135 ° 30 minute

11. 

    Step11:Take it out and sprinkle it with sugar powde