Cooking Steps

1. 

   Step1:Sift all the flour. If you can, you'd better sift the low gluten flour several times.

2. 

   Step2:The milk and 20g sugar powder are mixed and stirred until there is no granule, and then the edible oil is added and stirred evenly.

3. 

   Step3:Add low gluten flour and mix well.

4. 

   Step4:Add the yolk in several times. Add one yolk at a time. Mix it completely and evenly at each time before adding another yolk.

5. 

   Step5:Beat the egg whites with a beater until they are thick.

6. 

   Step6:Add 20g of sugar powder. Beat it with the speed of low medium high medium low .

7. 

   Step7:Add 20g sugar powder again and beat it to wet foaming with the method of low medium high medium low .

8. 

   Step8:Add 20g sugar powder at last. Beat it directly with high speed until it has a small sharp corner.

9. 

   Step9:Pour one third of the yolk into the egg white. Stir evenly with the method of turning. At the same time, we can start to preheat the oven

10. 

    Step10:Pour another third of the yolk into the egg white. Mix well with the same method.

11. 

    Step11:Add in the remaining yolk. Mix well.

12. 

    Step12:Pour it into a six inch mold. Fall 2 times from a height of about 20-30cm. Shake out big bubbles. Pick them out with a toothpick.

13. 

    Step13:Put in the preheated oven. Heat up and down. 150 ℃. In the middle layer. 30-40 minutes.

14. 

    Step14:In 20 minutes.

15. 

    Step15:In 25 minutes.

16. 

    Step16:In 30 minutes.

17. 

    Step17:In 35 minutes.

18. 

    Step18:After baking, take out the mold immediately and fall 2 times from 20-30cm high. Buckle down after falling.

19. 

    Step19:It will be demoulded overnight.