Cooking Steps

1. 

   Step1:5 eggs. Separate egg yolk and egg yolk. Whisk egg yolk. Add 45g of sugar three times in the process. The whisked egg yolk should be able to pull up a right angle and be fixed. Form a rigid foa

2. 

   Step2:Add 25g of sugar to the yolk. Mix gently. Do not beat. Add 60ml of milk and 40ml of vegetable oil respectively. Sift in 85g of low gluten powder and mix well.

3. 

   Step3:Take 1 / 3 of the protein, add the yolk liquid, mix well, and then add all the remaining protein to mix well. Stir in the way of scrambled eggs

4. 

   Step4:Preheat the oven 150 degrees for 10 minutes. I use the 8-inch mold of the movable bottom. The baking temperature is 150 ℃ for 40 minutes. Don't try to save yourself the heat. After baking, turn the cake upside down on the baking net to cool it. Don't worry about demoulding. Demoulding can be done after the cake is cooled and shaped. It's very convenien