Cooking Steps

1. 

   Step1:Add milk and oil to the bowl. Beat until emulsifie

2. 

   Step2:Separate the albumen and yolk. Put the albumen into a beating basin without water or oil. Put the yolk into a basin with milk and oil. Shake the basin. Let the liquid cover the yolk. In order to avoid the yolk drying.

3. 

   Step3:Beat the protein. Mix the white granulated sugar and corn starch. Add in 3 times. Beat until it is wet foaming.

4. 

   Step4:Sift the yolks into a bowl. Stir by hand for about 2.3 minutes until sticky.

5. 

   Step5:Preheat the oven to 165 degrees. Continue to beat the protein until it is dry foaming. Finally, turn the low speed to break the small bubbles. Wipe it with your hands to see whether the inside and outside are the same.

6. 

   Step6:Add 1 / 3 protein to the egg yolk paste. Stir well. Pour all into the remaining protein. Mix by cutting and mixing.

7. 

   Step7:Pour the cake paste from 15cm into the mold. Smooth. Drop the mold 2 times. Shake out the big bubble. Use toothpick to pierce the small bubble. 160 degrees. Middle and lower layers. 50 minutes.

8. 

   Step8:Take out the mold immediately. Fall 2 times from 15-20cm height. Buckle it back immediately. Cool it for about 2 hours. Demould.