Cooking Steps

1. 

   Step1:Mix the milk and salad oil with the hand beater until it is emulsified. Add the yolk and 15g white sugar and continue to mix. Add the low gluten powder and mix evenl

2. 

   Step2:Drop the protein into the lemon juice. Add the remaining sugar in three times. 15g each time. Use the eggbeater to beat until it is stiff and foamy. The protein will not fall off from the upside down button of the basin. Beat for another minute

3. 

   Step3:Preheat the oven at 150 ℃. Add the beaten protein into the stirred 1 in three times. Be careful not to stir in circles. Turn it up and down with a silica gel spatula. Then pour it into an 8-inch mold. Shake it gently on the chopping board. Let the bubbles come out

4. 

   Step4:Put it in the preheated oven. I usually put it in the lower layer at 150 ℃. 60 minute

5. 

   Step5:After 20 minutes, the temperature was adjusted to 160 ℃. It was baked for another 20 minutes. The smell of bread filled the whole room. Around the cake, there were flowers laughing. Haha. I like this kind of cracked cake. It's not beautiful

6. 

   Step6:After 60 minutes, press the cake with your hands. There is no rustle. The cake will be cooked. Turn the cake upside down and cool down

7. 

   Step7:Demoulding. I'm anxious to see if the bottom is retracted. So it's not beautiful. I'm still happy. I can make my own cake for my family's birthday later