Cooking Steps

1. 

   Step1:First, prepare two deep stainless steel basins. Put five egg yolks into two basins. (note that protein and egg white should be completely separated. They should not be mixed together.

2. 

   Step2:Use a silica gel spatula to break up the yolk and add corn oil (in fact, edible oil can replace it. It's better to have no taste or it will affect the taste). Mix the yolk and corn oil until they blend.

3. 

   Step3:Add 35 g Sugar to the egg yolk. Add 1 g salt at the same time. Mix well with a silica gel spatula.

4. 

   Step4:Pour in the prepared milk and egg yolk and mix well.

5. 

   Step5:Pour the low gluten flour into the flour sieve. Sieve the yolk liquid three times. Sift the flour for the first time and mix it in zigzag shape with a silica gel spatula. Then sieve the flour for the second time and the third time in turn. The mixing method is the same as that for the first time. (here, three sieves are used to prevent the flour from forming pimples. Remember not to stir in circles, which will make the paste gluten and affect the effect of the finished product.

6. 

   Step6:Mix the yolk batter for later use.

7. 

   Step7:Drop the egg white into lemon juice. Prepare the hand-held electric beater. Start the egg white.

8. 

   Step8:Start the electric eggbeater to beat the egg white at a low speed. Turn off the eggbeater when there is a big bubble as shown in the figure. Add one third of 40g white sugar for the first time. Continue to beat the egg white at a medium speed. (white granulated sugar should be added in three parts. It can be divided into three parts

9. 

   Step9:As shown in the figure, whisk the protein solution into fine bubbles. Close the eggbeater and add the second white sugar. Continue to whisk at medium speed.

10. 

    Step10:In the middle of the process, you can check the status at any time. As shown in the figure, the protein solution is dripping and inverted triangle, which belongs to wet foaming. This is to add the remaining white sugar. Continue to beat the protein solution at a low speed.

11. 

    Step11:In the process of low-speed beating, the resistance of protein solution will be more and more strong. At this time, close the eggbeater. You can see that the protein solution hanging on the eggbeater is in a rigid inverted triangle. This indicates that the protein solution has been successfully dismissed. (don't overdo it, or it will defoaming. The cake will not be fluffy and soft when baked.

12. 

    Step12:At this time, you can preheat the oven and prepare to mix two kinds of egg liquids. Use a silica gel shovel to shovel one-third of the egg yolk liquid into the egg yolk liquid. Mix evenly from the bottom to the top, and then add the second part of the egg yolk liquid to mix evenly.

13. 

    Step13:Pour the whole yolk mixture into the basin filled with the last part of the protein solution, and thoroughly mix. (this method is used to prevent the yolk from sinkin

14. 

    Step14:

15. 

    Step15:

16. 

    Step16:

17. 

    Step17: