Cooking Steps

1. 

   Step1:All kinds of materials are weighed and prepared. The egg white and yolk are respectively put into two stainless steel basins without water and oil.

2. 

   Step2:Add 15g white sugar to the yolk and beat evenly with the beater. Then add milk and stir evenly.

3. 

   Step3:Add corn oil three times. Mix well.

4. 

   Step4:Sift in the mixed low flour and corn starch. Stir until there is no granule.

5. 

   Step5:The batter is in this state.

6. 

   Step6:Preheat the upper and lower tubes of the oven at 130 degrees. Beat the egg white with a low-level electric beater

7. 

   Step7:Add 20 grams of sugar in this state.

8. 

   Step8:Add 20g white sugar after beating until it is fine. Add the remaining 20g white sugar after the lines appear. Until the small upright triangle appears. That is, dry foaming. Stop.

9. 

   Step9:Take one third of the egg white and put it into the yolk paste and mix wel

10. 

    Step10:Then pour the batter into the remaining two-thirds of the egg white batter and quickly mix.

11. 

    Step11:Pour in the 8-inch cake mold. Shake it twice to make bubbles. Put it into the preheated oven for 60 minutes.

12. 

    Step12:It will expand to the maximum in about 30 or 40 minutes. It can be seen that the upper part has cracked. After 40 minutes of retraction, adjust the temperature to 120 ℃ of the upper pipe and 150 ℃ of the lower pipe for 20 minutes. PS - the temperature of my oven is too high. I tried it at 170 degrees. It's all paste. 150 degrees. The bottom color is too dark. Finally, I adjusted myself.

13. 

    Step13:Shake twice on the table top and back up quickly after being out of the furnace.

14. 

    Step14:Demoulding in an hour.

15. 

    Step15:Slice according to your preference. Put cream and favorite fruit in the sandwich. I put canned yellow peach on one layer and mango on the other. Spread the whipped cream on the surface. Sprinkle with chocolate chips. Put on some fruits.