Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:Protein and yolk in clean, oil-free basin

3. 

   Step3:Add 10 grams of sugar from low flour and milk into the yolk bowl. Mix the Z words well. Then add the oil to make a golden and shiny egg paste

4. 

   Step4:Beat the egg white with a beater, put in sugar and continue beating (add the remaining 40 grams of sugar into the egg white three times

5. 

   Step5:Beat the egg white until there are many young bubbles, add sugar for the second time and continue beatin

6. 

   Step6:Add sugar to the egg white for the third time and continue beatin

7. 

   Step7:Beat until the egg white can be pulled up at a right angle (insert a chopstick into it. Do not fall down

8. 

   Step8:Add the beaten egg white into the batter in three times and mix it up and down (mixing will defoamer, cake will not be fashionable

9. 

   Step9:Pour the mixed cake paste into a 6-inch non stick Qifeng mold (my 8-inch mold) from about 20cm high

10. 

    Step10:Put the cake paste in the oven below 170 degrees ahead of time. (countdown second. Make sure you heat it up beforehand. If the cake is too long, it will not be high). Adjust to 150 degrees bake (the original 170 degree oven opens the temperature drop) for 40 minutes. Then bake 8 minutes for 170 degrees

11. 

    Step11:Come out of the oven. Increase the temperature or baking time if you want the upper color darker. Check whether the cake is baked. Insert a toothpick into the cake. Pull it out to see if there is cake powder sticking on the toothpick. If there is, it is not cooked. Bake for 5 minutes more. If the toothpick is clean, it means it can be eaten.

12. 

    Step12:When the cake is baked, shake it from high to low. Then turn it upside down (forget to take a picture) but beat it with egg white. When mixing the cake paste, turn it up and down. It doesn't need bubbles. I make 8 inch eggs with 4 small eggs, which are 5cm. 6 inch, so it's even bigger (my family doesn't have a 6 inch model for the time being