Cooking Steps

1. 

   Step1:After the egg yolk and egg white are separated, add 10g sugar and lemon juice into the egg yolk. Beat wel

2. 

   Step2:Add 30 grams of warm water and 30 grams of oil into the egg yolk paste. Beat wel

3. 

   Step3:Sift the low gluten flour into the egg yolk paste. Manually turn it with a silica gel scraper. Do not turn it into a circle. Make sure it is stirred evenly without particles

4. 

   Step4:Put the yolk batter aside to heat the oven. Jiuyang oven, 130 ℃, 10 minutes preheatin

5. 

   Step5:Beat the egg white at high speed. Add 30g white sugar in three time

6. 

   Step6:Add the first time when the fish is bubbl

7. 

   Step7:Add the sugar separately. Lift the tip of the eggbeater and continue to beat it. Be careful not to spend too long. After more than ten or twenty seconds, lift it up and have a look

8. 

   Step8:Finally, it's a sharp point. It's a small upright point

9. 

   Step9:Add a third of the protein to the yolk. Stir well. Do not turn into a circle

10. 

    Step10:After mixing, add the yolk paste to the remaining two-thirds of the protein. Continue to mi

11. 

    Step11:Pour it into the mold. Drop it lightly and shake it out. It's almost as good as preheating the oven. Put it in the oven

12. 

    Step12:The oven is 130 ℃ for 50 minutes. You can see that the cake has grown high. Then it's 150 ℃ for 8 minutes. Don't open the oven door

13. 

    Step13:That's what it's like to bake it out. This time it's a ten minute color. It's a little dark. It's buckled and peeled off

14. 

    Step14:I usually leave it for one night and then take off the film with a fruit knife. The taste is quite good.