Cooking Steps

1. 

   Step1:Material collectio

2. 

   Step2:Prepare two clean basins free of water and oil. Separate the yolk from the egg white with an egg white separator

3. 

   Step3:Add milk, salad oil and sugar to the yolk and mix well until smoot

4. 

   Step4:Sift the low gluten powder into the egg yolk liquid in the previous step, and then mix it evenly. Do not circle the mixture to avoid the gluten

5. 

   Step5:Turn the batter into a uniform, smooth and granulated version, and put it into the refrigerator for cold storage

6. 

   Step6:Add the egg white to the lemon juice and make a big bubble. Add a third of the sugar and continue to beat

7. 

   Step7:When the egg white has small bubbles, add one third of the sugar to continue to bea

8. 

   Step8:Whisk until the egg white is in a wet foaming state. Add the remaining one third of the fine sugar. Continue to whisk until it is in a dry foaming state.

9. 

   Step9:Add the beaten egg white into the batter three times. Mix well each time, then add the egg white. Mix well

10. 

    Step10:Mixed cake past

11. 

    Step11:Pour the cake paste into the mold. Shake twice. The bubbles will come out

12. 

    Step12:Put it in the middle and lower layers of the preheated oven at 160 degrees. Bake for 50 minute

13. 

    Step13:Take out the buckle and put it on the cooling rac

14. 

    Step14:It can be eaten directly or made into cream cake bas