Cooking Steps

1. 

   Step1:Separate the egg white and yolk. Add corn oil, jujube puree and milk into the yolk and mix well. Sift in the low flour. Mix well with the Z technique to a delicate stat

2. 

   Step2:Add a few drops of lemon juice or white vinegar to the egg white. Add sugar in three times. Beat the egg white to the fisheye bubble state and add 1 / 3 white sugar. Beat to the delicate point state and add 1 / 3 white sugar. Beat to the small grain state and add the remaining white sugar. Finally, beat several times to lift the eggbeater with a small sharp corner

3. 

   Step3:The protein is mixed evenly with the batter in three times. Use the cutting and mixing method. Cut and mix evenly. Pour in the mold and shake gently for several times. Make the batter surface smooth. Shake twice more

4. 

   Step4:Preheat the oven in advance. Bake at 150 ℃ for 50 minute

5. 

   Step5:Take out the hot air, turn it upside down and cool it for demouldin

6. 

   Step6:Strong jujube flavor, sweet and delicious (❁