Cooking Steps

1. 

   Step1:1. Add milk, salad oil, salt, rum, sugar into the egg yolk. Beat well until the oil and water blend. 2. Mix the powder thoroughly. Sift twice. Sift into the yolk liquid. Cut it up and down to make the yolk paste. 3. Add white vinegar into the protein. Add sugar in three times. Use the eggbeater to stir it at low speed and then at high speed until it is hard to foam. Take 1 / 3 protein cream and add it to the yolk paste. Mix well. Pour the mixed cake paste into the remaining 2 / 3 protein cream. Mix well. 4. Pour the batter into a small paper cup. Put it in a preheated oven with a temperature of 160 degrees. Put it in the middle of 140 degrees for 45 minutes. 5. In order to make the surface smooth and beautiful, I didn't give up the buckle. It was a little retracted. But I was quite satisfied.