Cooking Steps

1. 

   Step1:Prepare two containers and fill them with yolk and egg white respectively. Make sure there is no water or oil for the egg white.

2. 

   Step2:Add 20 grams of sugar to the yolk. Mix well with the beater

3. 

   Step3:Add another 50g of cooking oil (I use corn oil). Mix wel

4. 

   Step4:Add another 80g of milk. Stir wel

5. 

   Step5:Add baking powder and sifted low gluten flour 120

6. 

   Step6:Mix well. Set asid

7. 

   Step7:Then let's beat the egg white. 40g white sugar is added three times. When the egg white is rough for the first time, when the egg white is fine for the second time, and when the egg white begins to have lines for the third time.

8. 

   Step8:Beat the hard foam on the egg whites. When the egg whisk is raised, the right angle will be enough

9. 

   Step9:Add one third of the protein to the yolk paste. Mix it up and down evenly. Do not circle it and it will defoamer

10. 

    Step10:Pour the mixed egg yolk paste into the remaining egg white foam. Mix up and down evenl

11. 

    Step11:Pour it into the cake grinder (mine is eight inch). Shake out the bubbles. Make the cake more delicat

12. 

    Step12:Put it into the preheated oven. Heat up and down for 130-140 ° for 40-45 minutes (the temperature can be adjusted according to the oven temperature

13. 

    Step13:Put it on the baking net after it is put out of the oven. After the cake is cooled, it will be demoulded and finished