Cooking Steps

1. 

   Step1:Beat egg yolk-1, separate protein egg yolk. Drop a few drops of lemon juice into the protein. 2. Oil + milk + sugar hand beater stir and emulsify until the mixture becomes turbid. 3. Sift the flour and stir until there is no powder around. 4. Add egg yolk and continue to stir. 1. Electric beater beat the egg yolk until the fish blisters. 2. Add 1 / 3 sugar (including salt) for the first time and beat until the surface is smooth and bright. 3. Add 1 / 3 sugar for the second time Whisk until there is a hook when lifting the textured egg beater. 4. Add the last 1 / 3 sugar for the third time until there is an obvious grain. When lifting the egg beater, fix the protein tip and make the cake. 1. Add the egg yolk liquid for three times and stir it evenly with a scraper. 2. Pour it into a 6-inch mold and shake it for more than ten times until it disappears. 3. Put it into the middle layer of a 150 degree preheated oven. Bake in the upper and lower tubes for 4045 minutes. 4. Wait for 5 minutes Take it out again. Shake it back quickly. After cooling, use the release knife to assist the release.

2. 

   Step2:Reverse buckl

3. 

   Step3:Climb very high. It's related to protein killing and cooling time.

4. 

   Step4:Successful demouldin

5. 

   Step5:Perfect for beginners.