Cooking Steps

1. 

   Step1:First, use the egg separator to separate the egg white and yolk.

2. 

   Step2:Add 20 grams of white sugar to the yolk and stir until the sugar dissolves.

3. 

   Step3:Add salad oil and stir evenl

4. 

   Step4:Add pure milk and mix wel

5. 

   Step5:Sift the low gluten flour into the egg yolk plate and stir evenly.

6. 

   Step6:Add a drop of lemon juice to the protei

7. 

   Step7:Use the electric egg beater to beat the egg white at a low speed until it looks like a fish eye bubble. Add 1 / 3 sugar.

8. 

   Step8:Continue stirring until the protein begins to thicken. When it is thicker, add 1/3 sugar to continue stirring.

9. 

   Step9:When the protein is thick and there are lines on the surface, add the remaining 1 / 3 suga

10. 

    Step10:If you continue to hit the protein, you can pull out a short upright sharp angle. It means that you have done it.

11. 

    Step11:Take 1 / 3 of the albumen paste and add it into the yolk paste and stir evenl

12. 

    Step12:Pour the yolk batter back into the remaining 2 / 3 of the batter and stir well.

13. 

    Step13:Pour the mixed cake paste into the mold. Shake it gently on the table top. Release small bubbles.

14. 

    Step14:Preheat the oven at 155 degrees. Bake with hot air. Heat up and down. Bake for 40 minutes. After taking out, it shall be buckled back immediately. After cooling, it shall be demoulded.