Cooking Steps

1. 

   Step1:Separate the egg white and yolk with a separator for three eggs. Pay attention to the fact that the egg white must be placed in a large container without oil, water and salt. The egg yolk must also be placed in an open bowl, so as to facilitate the subsequent screening of low gluten flou

2. 

   Step2:Add 10g sugar, 30g blended oil and 30g milk to the yolk. Sift in the flour with low gluten in three times. Mix well and have no granules each time

3. 

   Step3:Whisk egg white - first whisk the egg white into a fish eye bubble shape with an egg beater. Add 10 grams of sugar. Continue to whisk into a thin thick shape. Then add 10 grams of sugar. Then whisk quickly into an ice cream shape. Then add 10 grams of sugar. Whisk into an ice cream shape

4. 

   Step4:Shovel 1 / 3 of the egg white into the egg yolk paste. Stir it up and down like a stir fry

5. 

   Step5:Pour the yolk and egg white paste into the egg white. Scrape up and down and mix wel

6. 

   Step6:Pour it all into the baking mould. Since there are only 8 inch moulds at home, you can only use this one. After pouring, take up the mold for about 3cm and drop it down. Shake out the bubbles. Preheat the oven at the same time. 120 degrees. Place the cake mold in the middle and lower layers of the oven. Bake for 45 minute

7. 

   Step7:Well done. It smells good.