Cooking Steps

1. 

   Step1:Separate the albumen yolk. Put the albumen in a clean basin without oil and water. Refrigerate it for future use (if the egg is taken out from the refrigerator, the albumen basin can also be refrigerated without putting it in the refrigerator

2. 

   Step2:Beat the yolk with egg. Add corn oil and milk and mix well

3. 

   Step3:Sift in low gluten flou

4. 

   Step4:Draw the word Z with egg puff and stir until it is smooth without dry powde

5. 

   Step5:Take out the protein basin from the refrigerator. Beat it with the beater until it is thick. Add brown sugar again three times. Beat until the beater's protein cream is small and crooked (neutral and partial dry state)

6. 

   Step6:Take one third of the cream and put it in the egg yolk paste. Turn it over with a scraper and mix well

7. 

   Step7:Pour it back into the cream bow

8. 

   Step8:Use a scraper to copy the bottom and mix evenly. Don't draw a circle and it will defoaming

9. 

   Step9:Pour the cake batter into the mold. Shake it a few times to make the cake batter evenly distributed. At the same time, shake out bubbles

10. 

    Step10:Put it into the middle and lower layers of the preheated oven. Bake at 180 ℃ for 4045 minutes. Take out the back button. Let it dry until it is not hot to remove the mold (the temperature of each oven is different. The time and temperature are for reference only

11. 

    Step11:The aroma of brown sugar is still very stron

12. 

    Step12:Fluffy tast