Cooking Steps

1. 

   Step1:Separate the egg yolk and protein in two stainless steel basins. The basin containing the protein must be free of water and oi

2. 

   Step2:Making egg yolk paste - add 10g sugar to the egg yolk and stir until it is dissolved. Then add milk and corn oil and stir until it is emulsified (the emulsified state is to fully stir the egg yolk and turn white). Sift and add the sifted flour once again. Stir until the powder disappears. The purpose of flour screening is to make flour more delicate and easy to mix.

3. 

   Step3:Make a protein cream - beat the protein with an egg beater until it looks like a fish's eye blister. Add 1 / 3 of sugar 10 grams.

4. 

   Step4:Continue stirring until the protein begins to become thicker. Add a 1/3 sugar 10g when it is thicker.

5. 

   Step5:Continue to beat until the protein is thick and there are lines on the surface. Add the remaining 1 / 3 sugar 10g.

6. 

   Step6:Continue beating for a while. When the egg beater is lifted, the egg white can pull out a short upright sharp corner in the state of dry foaming. You can stop beating. This is OK.

7. 

   Step7:Mix egg white cream and yolk paste - preheat oven to 160 ° C for 10 minutes before mixing. Put 1 / 3 protein into the egg yolk paste. Gently cut and mix with a rubber scraper. After cutting and mixing, pour all the egg yolk paste into the bowl filled with protein. Cut and mix evenly with the same method until the egg yolk and protein are fully mixed.

8. 

   Step8:Pour the cake paste into the baking mold. Scrape it with a small spoon. Shake it a few times and put it into the oven. Shake it a few times to shake the atmosphere out.

9. 

   Step9:Put it in the oven at 160 ℃ for 45 minutes.

10. 

    Step10:Take the baked cake out of the oven. Drop it freely on the table. Immediately buckle it on the cooling rack until it cools and demoulds. 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.

11. 

    Step11:Cool the mold.

12. 

    Step12:The height of my cake is only 4.5cm. The height of full mold is 7cm. The interlayer of cake making is just right. There is not much left.