Cooking Steps

1. 

   Step1:Separation of egg yolks. Separate into oil-free and anhydrous pot

2. 

   Step2:Pour the milk and corn oil into the yolk bowl. Mix well. Then sift the low gluten flour and pour it (zigzag mixing

3. 

   Step3:Add a few drops of white vinegar to the egg white. Cook machine broke the egg white in the first gear. Then in the fourth gear, there was a fish bubble. Add the first sugar. In the sixth gear, there was a sharp groove. Add the second sugar. Continue with the sixth gear, the bubble was more delicate. Add the last sugar. Add the corn starch, too. Until the egg white could not be buttoned down. Preheat the oven 150 degrees up and dow

4. 

   Step4:Half of the egg white cream into the yolk paste. Mix with the mixing method (J-shaped mixing

5. 

   Step5:Pour all the batter into the egg white cream. Continue mixin

6. 

   Step6:Mix well and pour into the mold. Pour down from 15cm. Shake the mold. Shake out big bubbles. Put them into the oven at a speed to prevent defoaming

7. 

   Step7:The oven is 140 degrees and 160 degrees for 45 minutes. It can be inserted with toothpicks. If there is no batter, it will be baked

8. 

   Step8:Take out the mold. Fall twice at a height of 15cm. Shake out the excess hot air

9. 

   Step9:Turn it upside down and let it cool. It's done. Let's go.