Cooking Steps

1. 

   Step1:Preheat the oven 180 ° in advance; make sure the mould is free of water and oil. Separate the yolk and protein of the egg in two containers.

2. 

   Step2:3 yolks + 15g sugar + 45g corn oil. Mix until the yolk and corn oil are completely integrated. Add 50 grams of milk. Mix well. Sift in 65g of low gluten flour. Mix the flour and liquid evenly with drawing 1. Finish the egg yolk paste.

3. 

   Step3:3 proteins. 45g white granulated sugar is added in three times. Whisk to neutral foaming. There is a little crook when lifting the egg head. First dig a third of the protein and mix it into the egg yolk paste. Use the cutting and mixing method to mix evenly. Mix the egg yolk batter. Pour in the remaining egg yolk. Mix well. (move quickly to avoid defoaming). Make the cake batte

4. 

   Step4:When the cake paste is poured into the mold, the mold should rotate. The purpose is to make the cake paste evenly distributed. After pouring, shake it a little flat. Knock it gently for several times. Shake out the bubbles. Then put it into the pre heated oven. The middle and lower layers. The temperature is 180 ° up and down. Bake for 2327 minutes. If the mold is prototype, heat it up and down for 150 °. Bake it for 3040 minutes. Take out the baked cake and knock it on the table for a few times to make it hot. Buckle it upside down. Cool it thoroughly and then release it.