Cooking Steps

1. 

   Step1:The egg yolk is separated. The egg yolk must be packed in a pan without oil or wate

2. 

   Step2:Add 30g sugar to 5 yolks. Beat evenly with hand beater. Do not beat. Then add oil and milk. Mix evenly with hand beater. Then add the sifted flour. Use a scraper to turn it from the bottom to the top until it has no particles (like cooking). Then add the tea powder. The same way is to turn it until it is eve

3. 

   Step3:Egg beater - add 3 points and 1 sugar when the egg beater is at the height and then at the bottom speed until the fish's eye is like a bubble. Continue to beat until it's a bit thick. Add 3 points and 1 sugar when it's thick and dense. Continue to beat until there are lines and add the remaining sugar (as shown in the picture).

4. 

   Step4:Then continue to hit the wet foaming. As shown in the figure, the protein can pull out the curved sharp corner for a long time, which is the wet foaming. If you want to make a cake roll, it's OK. If you want to make a regular cake, you have to continue beating.

5. 

   Step5:If you can pull out the short branch angle when you lift the protein as shown in the figure, O

6. 

   Step6:Put 1 / 3 protein into the batter. Turn it over with a scraper (from the bottom to the top). Do not circle it. It will defoamer.

7. 

   Step7:Mix well and pour all the paste into the remaining protein. Turn the mixture from the bottom to the top until it is even. Then pour into the 8-inch mold. Shake for several times. 170 degrees. 40 minutes.

8. 

   Step8:After baking, take out the back button to demould after the oven is put into natural cooling. The temperature is too high. It's a little cracked

9. 

   Step9:Demoulding star