Cooking Steps

1. 

   Step1:Weigh the necessary ingredients. Separate the egg white and yolk. Pay attention to that the tools and utensils used must be free of oil and water. Gather the ingredients togethe

2. 

   Step2:Beat the egg whites into rough bubbles with electric beate

3. 

   Step3:In total, 40g of 70g of sugar is added to the protein. 30g of sugar is added to the egg yolk. This is good when used. Add the 40 grams of sugar 1/3 to the protein, beat it to the fine foam, then add the 1/3 sugar until it has a clear texture. Finally, add the remaining sugar into the protein. Send it to the dry foaming state. That is, when the egg whisk is raised, the protein can pull out a short upright erect corner

4. 

   Step4:Now make the yolk batter. Break the yolk and add 30g sugar. Beat evenly with the hand beater until the color is lighter

5. 

   Step5:Then add 50ml of salad oil while stirring. Then add 50ml of milk while stirring. Stir evenl

6. 

   Step6:Finally sift in 90g of low powder. Stir evenly until it is smooth and fine without particles. The yolk paste is ready

7. 

   Step7:Take 1 / 3 of the egg cream and add it to the yolk paste. Use a rubber scraper to mix it evenly. Then take 1 / 3 of the egg white and add it to the yolk paste. Mix it evenly. Then pour the yolk paste into the albumen basin. Mix it evenly until it is smooth and fine without particles. Finally, pour the batter into the 8-inch mold. Knock it on the table a few times. Shake the air bubble out

8. 

   Step8:Preheat the oven for 10 minutes. Put the pan in the middle and lower layers of the oven. Bake it at 130 ℃ for 50 minutes. If you need to color, you can bake for 40 minutes at 130 degrees, then bake for 10 minutes at 150 degrees. I like the hot one. Ha ha, take it out and put it on the grill immediately after baking. Wait for it to cool completely before demoulding. The delicious cake is super delicious.