Cooking Steps

1. 

   Step1:Prepare raw materials.

2. 

   Step2:First mix the oil with milk and sugar. Take a small part of the white sugar in the formula and put it into the yolk liquid. Use the rest to beat the protein. Put as many grams as you like. A total of 125 grams of white sugar. Put about 40 grams here.

3. 

   Step3:Separate the egg white from the yolk.

4. 

   Step4:Put the egg white into a large stainless steel basin without water or oil. Put the egg yolk into the mixed milk and mix well.

5. 

   Step5:Then sift the flour and add it. Mix well.

6. 

   Step6:Beat protein. Beat fish eyes and add a third of sugar.

7. 

   Step7:After adding the white granulated sugar to the foam, add the white granulated sugar after the texture. Add three times to the white granulated sugar.

8. 

   Step8:The egg beater has such a small tip. The protein is ready.

9. 

   Step9:Then take out part of the protein cream and pour it into the yolk paste and mix well. Cut or turn it over. Do not stir in circles to avoid the protein defoaming. Then pour the batter into the remaining protein and mix well. Pour it into the mould laid in advance and shake out bubbles. The oven is 155 degrees. 55 minutes.

10. 

    Step10:Shake it twice after taking it out of the oven. Then buckle it upside down for half an hour before demoulding. How about it? It's not cracked.

11. 

    Step11:Yummy. My friends like it very much. It's just a waste of eggs. Ha ha.

12. 

    Step12:I made a birthday cake for my friend with this cake embryo yesterday. It's very delicious.