Cooking Steps

1. 

   Step1:Separate the egg white and yolk of 5 eggs in a basin without water or oil. There should be no yolk in the egg white.

2. 

   Step2:Mix the pure milk and corn oil well. Add a little sugar and mix well.

3. 

   Step3:Sift in the low gluten flour in step 2. Mix with a scraper to form a dough. Adding flour first and then yolk can make the yolk paste free of particles.

4. 

   Step4:Add egg yolk into the dough in several times and mix well with a scraper.

5. 

   Step5:Add a small amount of lemon juice into the egg white. Use the electric beater to beat the egg white. Put sugar in three times until the egg white is sent to a small sharp corner and hard foaming.

6. 

   Step6:Now you can preheat the oven. The upper and lower layers are 130 degrees. First, mix a small amount of protein and egg yolk batter with a scraper from the bottom to the top (avoid circle stirring. It will defoamer). Then mix the remaining protein evenly. Finally, pour it into the mold. Shake out the bubbles in the mold.

7. 

   Step7:Bake in the oven at 130 ℃ for 50 minutes. Low temperature can effectively prevent cracking. Bake at 170 ℃ for 10 minutes after the highest temperature. Shake the mold several times after taking it out and give out hot air. Then turn it upside down immediately. Demould after it is completely cool. Otherwise, it will retract..