Cooking Steps

1. 

   Step1:Two clean pots to separate the egg white and yol

2. 

   Step2:Break up the five yolks. Add 30g sugar powder. Beat with a hand beater until the yolk is lighter.

3. 

   Step3:Add another 50ml of milk and stir in 50ml of camellia oil.

4. 

   Step4:Sift the low gluten flour. Mix it slowly and smoothly.

5. 

   Step5:Drop a few drops of white vinegar into the egg white. Put 50g white sugar in three parts. Put 1 / 3 dozen into the blister first, then 1 / 3 dozen into the blister to show the lines. Put the last time into the dry. The egg white can pull out a sharp and small corner.

6. 

   Step6:Take 1 / 3 of the protein cream and put it into the yolk paste. Turn it over with a rubber knife and mix well.

7. 

   Step7:Finally, pour all the batter in the egg yolk batter basin into the egg white cream. Mix well.

8. 

   Step8:Preheat the oven for ten minutes. Bake for 40 minutes at 170 degrees in the middle layer.

9. 

   Step9:Put it on the shelf immediately after baking and take it out after cooling.

10. 

    Step10:No shrinking Qi wind comes ou