Cooking Steps

1. 

   Step1:Put 5 proteins in a clean dish. Beat the egg beater to the bottom. Then add the 1/3 sugar (50g). Stir to the fine foams and 1/3 granulated sugar at high speed until the texture is present. Add the last 1/3 granulated sugar. Turn to high speed and beat to dry foaming when wet foaming. That is, the protein can pull out the short upright sharp angl

2. 

   Step2:Put 5 yolks in another plate. Add 30g sugar. Beat until the color is lighter. Add 50ml of salad oil while stirring, and then add 50ml of milk while stirrin

3. 

   Step3:Sift in 90g of low gluten flour. Mix slowly until smooth and free of granule

4. 

   Step4:Take 1 / 3 of the protein into the yolk paste. Mix well. Then take 1 / 3 of the protein into the yolk paste. Mix well

5. 

   Step5:Pour all the batter in the yolk batter into the rest of the batter. Quickly stir until smooth and fine without particles

6. 

   Step6:Pour the batter into the 8-inch cake mold. Knock it on the tabletop for a few times. Shake out big bubbles

7. 

   Step7:Put it in the preheated oven. 140 ℃ for 50 minute

8. 

   Step8:Take it out immediately after baking. Knock it on the table top for a few times. Then buckle it upside down on the grill. It can be demoulded after cooling completely