Cooking Steps

1. 

   Step1:Separate the egg yolk and white. Put the egg yolk, salad oil and milk togethe

2. 

   Step2:The second part is to whisk the protein. After the foam is whipped at a medium speed, whisk it at a high speed until the protein can rise to the top and put in 3 / 1 of the fine sugar. When the fine sugar and the protein cream are mixed, put in the second 3 / 1 of the fine sugar to continue to whisk. After mixing, pour in the third 3 / 1 of the fine sugar to whisk at a high speed. When the protein cream becomes a hook, whisk it at a low speed for 1 minute (in order to better blow out the big bubbles). In this way, our protein cream will be well At the same time, preheat the oven for 160 ° 5 minute

3. 

   Step3:The third part uses the hand beater to adjust the yolk part. Sift the flour and pour it into the yolk and stir until there is no powder particles. Do not stir it (too long mixing will lead to strength)

4. 

   Step4:The egg yolk is pasted. Pour in 3 / 1 of the egg white cream and stir it from the top to the bottom. Then pour in the remaining egg white cream. Remember to stir from the bottom to the top. Stir evenly and pour into the mold (when pouring in, increase 15cm and pour in to disperse the small bubbles). Pour in, then cool it for 23 times and then put it into the oven (up and down 160 ° 40 minutes

5. 

   Step5:After baking, put the cake on the table for a few times. Then put it upside down for 2 hours (don't worry, or it will be difficult to demould

6. 

   Step6:OK. This is the finished product. I'm really sorry. I've finished taking pictures this time. Please forgive me