Cooking Steps

1. 

   Step1:Prepare the necessary ingredients, two egg bowls, one electric egg beater, two manual egg beaters, one scraper and one 8-inch Qifeng cake mould (ensure that all the tools are oil-free and water-free

2. 

   Step2:Separate the egg white and yol

3. 

   Step3:Pour corn oil and pure milk into the yolk and shake slightly until the yolk is wrapped. Prevent the yolk from skinning in the air

4. 

   Step4:Add the sugar into the egg white in three times (add the third sugar and corn starch at the same time). Beat the egg white into hard foam with an electric beater. Beat the egg cream and preheat the oven at 160 ℃ for at least 5 minutes

5. 

   Step5:Sift the low gluten flour into the yolk. Use a clean, oil-free and water-free hand beater to quickly mix until you can't see the flour particles. Don't over mix until it's gluten. Then the cake will taste bad

6. 

   Step6:(first, use a clean hand beater to make three circles to check whether the egg white cream is fine. It can be used directly if it is fine. If the egg white cream becomes rough, use a hand beater to whip until the egg white cream is fine. If the egg white cream is out of water, don't use it again. It's recommended to re whip the egg white.) use a scraper to scoop one third of the egg white cream into the egg yolk paste. Mix it with the mixing method until you can't see the white color Protein cream o

7. 

   Step7:First check the protein cream (the same method as above) and pour the mixed yolk back into the remaining protein cream. Also use the mixing method to stir until the white protein cream can not be seen

8. 

   Step8:Pour the mixed cake paste into the mold (fill it with seven or eight minutes. The extra cake can be made into paper cup cake). Use a scraper to gently smooth it. Drop it two or three times. Shake out the big bubbles inside. If you can't shake it, use a toothpick to break the big bubbles on the surface. Heat up and down 160 ℃ for 35-40 minutes (adjust oven temperature and baking time according to your own oven

9. 

   Step9:After the baked cake comes out of the oven, drop it twice to shake out the hot air inside. Then immediately put it on the cooling rack for about two hours, until the cake is completely cooled before demoulding. Demoulding is too early. The cake will collapse and shrink