Cooking Steps

1. 

   Step1:Add 60 grams of milk, 37 grams of sugar and 60 grams of corn oil to the bowl first.

2. 

   Step2:Stir until the sugar melts. Mix the milk and cooking oil into a milky white color with the same color. Complete the emulsification. This will make the cake taste more soft.

3. 

   Step3:Sift in 90g of low gluten flour. Medium gluten flour without low gluten flour can also be used. Z shape mixing. Stir into a fine paste without particles.

4. 

   Step4:The egg white and yolk must be separated. The egg white must be put in a basin without water or oil. Change the yolk into the batter.

5. 

   Step5:Continue mixing the & quot; Z & quot; shape into a smooth and fluffy batter. Set aside.

6. 

   Step6:Add a few drops of lemon juice or white vinegar to the egg white. Whisk to large bubbles at low speed.

7. 

   Step7:Add 45 grams of white sugar in three times. Add 1 / 3 of it first and beat until the thick bubbles disappear and become delicate bubbles.

8. 

   Step8:Add 1 / 3 to the grain.

9. 

   Step9:Finally, add the egg beater until it is in a firm corner. The whole process is about five minutes.

10. 

    Step10:Pour 1 / 3 into the batter first and mix evenly. It's not easy to defoaming.

11. 

    Step11:Mix it evenly and then pour it back into the remaining protein. Continue to mix it into a fine and sticky batter with the same color. It's not easy to defoaming if you move a little faster.

12. 

    Step12:Pour the evenly mixed batter into the mold. Pay attention that the mold cannot be oiled. Otherwise, the cake will not climb high easily. Shake the air bubbles inside with a few strokes.

13. 

    Step13:Preheat the oven in advance. Heat up and down the middle layer for 150 degrees. Bake for 60 minutes. Take out the oven immediately after baking, shake it for several times to help cool it. Then quickly turn it upside down for about two hours. So our cake is finished.

14. 

    Step14:Let's try it together. I wish you success.