Cooking Steps

1. 

   Step1:5 eggs. Separate the egg white and yolk. Put it in two clean containers.

2. 

   Step2:Pour milk and corn oil into the yolk. Set aside (also to prevent the yolk from drying

3. 

   Step3:Use the egg beater to open the medium and high-grade egg beater. As shown in the figure, you can see the tip. Then add one third of sugar.

4. 

   Step4:Beat the egg beater at a medium speed until the sugar melts and then add the remaining half of the sugar. Continue beating until the sugar melts and add the remaining sugar and all the corn starch at a low speed. As shown in the figure, when the protein is small and sharp, you can see the clear lines, then the protein is ready.

5. 

   Step5:Sift the low gluten flour into the yolk solution.

6. 

   Step6:Open the egg beater and beat the yolk at a low speed. Beat for one to two minutes. Do not overkill.

7. 

   Step7:Spoon one third of the protein into the yolk paste. Cut and mix well.

8. 

   Step8:Pour in the remaining albumen paste. Stir evenly by cutting and mixing. Do not stir in circles. Pour the mixed egg paste into the eight inch mold. Gently shake out the bubbles.

9. 

   Step9:Preheat the oven to 160 degrees. Bake for 50 minutes at 160 degrees. Do not open the case in the middle.

10. 

    Step10:Bake for about 30 minute

11. 

    Step11:Take out the cake and turn it upside down. Let it cool completely before demoulding, so as not to shrink.