Cooking Steps

1. 

   Step1:1. Beat the whole egg at room temperature into a basin without water or oil. Beat it with a low-speed beater until there is a big bubble. Pour in 1 / 3 sugar. Continue to beat until it thickens. Pour in 1 / 3 sugar. Beat until there is a grain and pour out the remaining sugar.

2. 

   Step2:Beat the eggbeater for about 1015 minutes. The egg liquid is three times the size of the original egg liquid. Drawing eight characters with the eggbeater will not disappear soon. The egg liquid will be beaten

3. 

   Step3:At this time, you can open a small grill in the toaster, turn on the baking function, set it for 50 minutes, bake it for 45 minutes actually, preheat it for 5 minutes more, and other steps are done. Almost 45 minutes are left in the display of the toaster.

4. 

   Step4:Use a small bowl to weigh the corn oil. Take a small amount of egg liquid and corn oil and mix them evenly. Pour them all back into the egg liquid.

5. 

   Step5:The sifted low flour is sprinkled into the egg liquid three times. Each time, use a scraper to quickly cut and mix the flour evenly. Then sprinkle the low flour below. Be sure to cut and mix it quickly and gently to prevent defoaming

6. 

   Step6:Pour the egg liquid into the 6-inch cake mold.

7. 

   Step7:The cake mold butts twice on the table. Let out the big bubbles inside. Put it on the grill in the toaster. Just set 50 minutes. Now there are 45 minutes left. Cover the bread machine. 45 minutes later. Open the cover.

8. 

   Step8:Take out two blocks on the table. Use two bottles to support both ends of the abrasives. Buckle them upside down and cool them.

9. 

   Step9:Demouldin

10. 

    Step10:Perfect.