Cooking Steps

1. 

   Step1:Separate the egg white and yolk. Pour them into two different bowls. (an egg yolk is scattered. Please ignore it.

2. 

   Step2:Deal with the yolk first. Pour 20g white sugar into the yolk. Turn on the electric beater to mix the yolk and sugar. Beat until thick.

3. 

   Step3:Pour the milk and salad oil into the egg yolk three times. Beat well each time.

4. 

   Step4:Mix the low gluten flour, salt and baking powder, sift them into the beaten yolk.

5. 

   Step5:Use a rubber scraper to cook and cut vegetables. Mix the flour and yolk liquid to make yolk paste. Never stir in circles. Avoid battering.

6. 

   Step6:It's time to deal with the egg white. Add 1 ml white vinegar to the egg white. Beat the egg white into a big bubble with the beater.

7. 

   Step7:Pour the remaining 60 grams of white sugar into the egg white three times. Put the first 1 / 3 of the egg white into the big bubble. [graph 71] continue to whip the egg whites until the foam is fine. Put in second 1/3 granulated sugar. [fig.72] beat the egg white until it is well formed. Put in the last 1 / 3 sugar. [photo 73]. After that, whisk the egg white to the hard foaming (i.e. use the eggbeater to pick it up, the tip of the bubble will not collapse, and the buckled basin will not fall down).

8. 

   Step8:Pour half of the albumen paste into the egg yolk paste. Use the method of cooking. Quickly turn from the bottom to the top. Stir evenly (don't draw circles. Bubbles will disappear). Then pour in the other half of the batter. Stir well in the same way.

9. 

   Step9:Pour the mixed batter into the mold, knock the mold on the ground for several times, and make bubbles. Knock the batter evenly.

10. 

    Step10:Preheat the oven at 150 degrees for 10 minutes. Put the batter in the lower layer of the oven. Bake it at 150 ℃ for 1 hour. The cake will be out of the ove

11. 

    Step11:Take the cake out of the oven and eat it.