Cooking Steps

1. 

   Step1:Prepare the ingredients. Measure them one by one with an electronic scale.

2. 

   Step2:Isolate the protein and yolk. This is the key step. There should be no yolk in the protein. It will affect the foaming. It's especially important for novices. It is recommended to use an egg separator. Manual score after proficiency.

3. 

   Step3:Add oil, milk and about 1 / 5 sugar to the yolk.

4. 

   Step4:It is not completely fused after being stirred evenly.

5. 

   Step5:Sift in the low gluten flour. Continue mixing. Thicken with wood.

6. 

   Step6:Next, prepare to kill the protein. It's very important. First, drop a few drops of white vinegar or lemon juice into the protein solution to prevent defoaming. Then add 1 / 3 of the remaining sugar. Be ready to turn on the electric egg beater. Now pay attention. Open the oven. Preheat 155 ℃ for 15 minutes.

7. 

   Step7:Stop for about 30 seconds and pour in 1 / 3 sugar. Continue to beat the protein.

8. 

   Step8:The same as above, finally pour in the sugar and beat it into a pattern. Pick up the eggbeater and it will have a small white tip, as shown in the figure. I'll send it.

9. 

   Step9:Pour the egg white into the egg yolk liquid three times. Stir in a cross shape.

10. 

    Step10:Attention. The mixing is cross shaped. Do not rotate the mixing clockwise or anticlockwise. Prevent defoaming.

11. 

    Step11:Well stirred. Let's see.

12. 

    Step12:Pour in the 8-inch mold. Shake it a few times. Put it in the preheated oven. 155 degrees 40 minutes.

13. 

    Step13:It's almost the same when you smell it. Don't take it out after baking. Play it back to room temperature naturally. Otherwise, the cake will collapse badly. But proper retraction is normal. Take it out the next day. Cut it quickly and taste it.

14. 

    Step14:Deliciou