Cooking Steps

1. 

   Step1:Separate the egg white from the protein one by on

2. 

   Step2:Mix the yolk, sugar B. salad oil well.

3. 

   Step3:Put in the low gluten flour. Stir the yolk paste in the Z-shaped way like cooking.

4. 

   Step4:This is what the batter looks like when it's stirre

5. 

   Step5:Drop a few drops of lemon juice into the egg white. Whisk to the fisheye bubble state at high speed. Add 1 / 3 sugar a. Continue to kil

6. 

   Step6:Beat the egg white to white. Add the second sugar A. continue to bea

7. 

   Step7:Whisk the egg white to a slightly textured state. Add the last sugar a and cornstarch. Continue to whis

8. 

   Step8:Beat the egg whites. Pull up the eggbeater with a small hook.

9. 

   Step9:Pour 1 / 3 of the protein cream into the yolk. Stir with the Z-shaped method.

10. 

    Step10:Add the second protein cream. Stir with the Z-shaped method.

11. 

    Step11:Pour the egg white cream into the remaining egg yolk paste. Stir evenly with the Z-shaped method. Preheat the oven for 5 minutes at 140 degrees.

12. 

    Step12:Pour the cake paste into the mould and steam out the bubbles. Put the water bath into the oven.

13. 

    Step13:140 degrees up and down. Bake for 50 minutes.