Chinese Food

Cooking Steps

1. 

   Step1:Get the materials ready. Let's take a family phot

2. 

   Step2:Prepare a clean container. Mix the milk and corn oil togethe

3. 

   Step3:After the milk and corn oil are stirred evenly, add about 30g of sugar powder and continue to stir until the sugar powder is completely melted (the sugar powder is made by the cooking machine

4. 

   Step4:Sift the flour and add it into the mixed milk and corn oil. Use the method of drawing w to stir evenly. There is no dry powder

5. 

   Step5:Continue to add egg yolk to the batter and stir. The same way is to use the method of drawing W. stir until it is completely uniform

6. 

   Step6:You can lift the batter with a blender and slide it down without particles

7. 

   Step7:Whisk the egg white 1 - whisk the egg white to fish eye foaming and add the first sugar powder (add the remaining 100g sugar powder into the egg white in three times

8. 

   Step8:Whisk 2-dozen egg whites until there are fine lines and add the second sugar powde

9. 

   Step9:Whisk the egg white 3-dozen times until there is obvious grain and add the third sugar powde

10. 

    Step10:Whisk the egg white until there is a small sharp corner when lifting the beater. If it doesn't bend down, it's good

11. 

    Step11:Beat the egg white and preheat the upper and lower tubes of the oven for 140 ° 5 minute

12. 

    Step12:Put the egg white into the batter in three times and stir it evenly. Stir it with the method of stir fry. Do not stir in circles. It is easy to defoaming, which will cause the cake to not grow high or collapse

13. 

    Step13:Pour the mixed batter into the 10 inch mold from a height of about 30cm (my mold is flexible, and my mold bottom is wrapped with tin paper for easy demoulding

14. 

    Step14:After the batter is poured into the mold, shake the mold from a height of 10 cm to eliminate the big bubbles (two more shocks are OK), then put it into the preheated oven and bake it for 70 minutes at 140 degrees in the upper and lower tubes

15. 

    Step15:It's 30 minutes high

16. 

    Step16:It's out. There's no big crack. It's OK

17. 

    Step17:Shake the cake from a high place after it's out of the oven to shake out the hot air. Immediately turn the cake upside down.... (remember to turn it upside down, or the cake will collapse) cool it thoroughly before demouldin