Cooking Steps

1. 

   Step1:Separate the yolks and whites of five eggs and put them in two pots.

2. 

   Step2:Mix the oil, milk and 30ml of sugar in a bowl with the yolk.

3. 

   Step3:Divide 90g of low gluten flour into two sieves and add it into the egg yolk mixing basin of the second step. Stir it (don't beat it in circles, for fear that it will make the cake difficult to get rid of gluten). Stir it up like cooking in a pot. Mix the bubbles of the flour evenly. Note - the first screen does not need a lot of powder. It is used to mix the yolk. It is not easy to get gluten.

4. 

   Step4:100ml white sugar is added to the egg white in three times. The first time is when there is a bubble. The second time is when there is a fine bubble. The third time is when there is a stripe. The mixer bar of the eggbeater can be picked up to show a low tip

5. 

   Step5:Add the egg white into the yolk bowl of the third step in three times, and mix well.

6. 

   Step6:Heat the oven for 5 to 10 minutes. Note - my family's is beautifu

7. 

   Step7:Pour in the 4-inch and 6-inch cake molds. Pick up the 10-20cm height to put down and shake out the bubbles. Put them into the middle layer of the oven after completion. Bake for 20 to 30 minutes.