Cooking Steps

1. 

   Step1:After separating the egg white and yolk, refrigerate the egg white.

2. 

   Step2:Boil the salad oil over the fire until it bubbles. Let it cool for a while. Sift and add the flour with low gluten. Stir with the baking powder

3. 

   Step3:Mix it into this batter.

4. 

   Step4:Put a few drops of vanilla essence into the mixed egg yolk to remove the fishiness. Rinse the milk powder with boiling water and cool it for a while, then add it into the egg yolk paste and mix it evenly. Then add the batter and salt just in the pot. Continue to stir until it is smooth and free of particles.

5. 

   Step5:Take out the egg white in the refrigerator. Add a few drops of lemon juice and beat it at a low speed for five seconds until the egg white starts to bubble with fish eyes. Divide the sugar into three parts. Add one third of the protein into three parts at a time and beat for 23 minutes at high speed. Beat it to the protein that will not drop at the sharp corner as shown in the figure. It is successful.

6. 

   Step6:Divide the egg white into three parts. Add one third of the egg yolk paste to mix it up and down each time. Don't put the next egg white until it's completely mixed

7. 

   Step7:Mix the smooth batte

8. 

   Step8:Put the cake paste into the mold. Put water on the baking tray. Add enough water to bake at one time. Otherwise, opening the oven halfway will cause the cake to collapse. If it's a six inch die, it needs to be wrapped with two layers of tin paper.

9. 

   Step9:Bake in the oven at 170 ℃ for 35 minutes.

10. 

    Step10:When it's out of the oven, turn it upside down on the baking tray. You can enjoy it when it's cooled and demoulded.