Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:Separate the egg yolk protein. The basin containing the protein must be free of water and oil. Make yolk paste - add 20g sugar and salt into the yolk. Stir well. Then add oil, milk and mix well. Sift in low powder and tea powder. Stir well. Put it aside.

3. 

   Step3:Making albumen paste - beat the albumen. Add sugar three times until the albumen is dried. That is to say, the egg beater's albumen is inverted triangle and will not drip.

4. 

   Step4:Mix one third of the albumen paste into the yolk paste. Turn it up and down (not in circles). Mix well. Pour all the batters into the other two-thirds of the albumen paste. Stir well. Pour into the 8-inch round mold. Knock twice on the table top. Knock out the bubbles inside. I forgot to take a picture of Qi Feng

5. 

   Step5:Preheat the oven at 130 degrees, and then put the cake paste into the oven at 130 degrees for about 80 minutes. (each oven is different. Observe the baking state at any time during baking). Back buckle and demoulding after discharging.

6. 

   Step6:Cut and enjoy.