Cooking Steps

1. 

   Step1:Make yolk paste - add sugar to yolk and stir until dissolved. Add water and oil and stir for about 5 minutes until emulsified. The sifted flour is sifted once again and added directly. Stir until the powder disappears. The status is shown in the figure. PS - this yolk paste is slightly thicker than the non emulsified yolk paste. There will be resistance and trace when the eggbeater is scratched. Please refer to the tips link for details about emulsification process and status pictures.

2. 

   Step2:Make the protein cream - add the sugar three times. Beat the protein cream to 8 and distribute. As shown in the picture. This time, the protein cream is not good. The glossiness is not enough. The sugar has not melted. The new sugar particles are a little coarse.

3. 

   Step3:Mix egg white cream and yolk paste - preheat oven to 180 ° C before mixing. PS - the final cake paste state is relatively thick. Sometimes it even appears intermittent state when pouring into the mold. It is not easy to flatten after pouring into the mold. It needs to be scraped with the help of tools. If the cake paste is thin, it may be that the egg yolk paste in front is not emulsified enough.

4. 

   Step4:Baking - pour the cake paste into the baking mold. Scrape it with a small spoon. Shake it lightly and put it into the oven. Bake at 150 ℃ for 50 minutes. The cake paste made properly can hardly shake out any big bubbles. There is no pockmarked face. If you can obviously shake out big bubbles, next time you should pay attention to whether the previous steps are not done carefully enough.

5. 

   Step5:Come out of the oven - fall freely on the kitchen counter at a height of 40cm. Buckle up immediately. PS - it's falling. It's not the cake skin falling down. It's breaking. Only after the fall can the buckle be reversed. In addition, the air bubble will break. The air pressure difference between the air bubble and the air bubble will become smaller, so that the cake won't sink or shrink.