Cooking Steps

1. 

   Step1:Take the frozen eggs out of the refrigerator. Separate into egg white and yolk.

2. 

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

3. 

   Step3:Then add pure milk and stir well.

4. 

   Step4:Finally add salad oil and stir evenly.

5. 

   Step5:In the yolk pan. Sift in the low gluten flou

6. 

   Step6:It's all mixed to make a batter.

7. 

   Step7:Let's make the protein. Add a few drops of lemon juice to the protein.

8. 

   Step8: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.

9. 

   Step9:Continue stirring until the protein starts to become thicker. Add a 1/3 sugar until it is thinner.

10. 

    Step10:When the protein is thick and there are lines on the surface, add the remaining 1 / 3 suga

11. 

    Step11:Keep beating until the protein can pull out a short upright sharp corner. It means that it's good to send

12. 

    Step12:Take 1 / 3 of the albumen paste and add it into the yolk paste and stir well.

13. 

    Step13:Pour the yolk batter back into the remaining 2 / 3 of the batter and stir well.

14. 

    Step14:The cake batter is read

15. 

    Step15:Put it in an eight inch baking tray. Preheat the oven at 165 degrees. Bake for 40 minutes.

16. 

    Step16:Back buckle immediately after taking out. It's like buckled.

17. 

    Step17:Demouldin

18. 

    Step18:Cu