Cooking Steps

1. 

   Step1:1 - prepare the materials. Separate the egg yolk protein. Put the egg beater with the protein into the refrigerator for freezin

2. 

   Step2:2-sift the mixture of low gluten flour and baking powder for three times for standb

3. 

   Step3:3-break the yolk with a hand beater

4. 

   Step4:4-add 42g of fine sugar. Stir immediately until no particles can be seen

5. 

   Step5:5-pour the hot water into the salad oil. Then pour it into the egg yolk paste together. Stir well

6. 

   Step6:6-sift the powder prepared in step 2 into the yolk paste again

7. 

   Step7:7-use the hand beater to mix the flour and yolk paste quickly and evenly. You can't see the dry powder

8. 

   Step8:8-remove the protein from the refrigerator and add some lemon juic

9. 

   Step9:9-use the electric egg beater to beat the egg white from slow to fast. Add 1 / 3 of the remaining 25g of suga

10. 

    Step10:10- continues to stir with electric egg whisk until high density bubbles appear. Add another 1/3 fine sugar

11. 

    Step11:11 - continue to beat at high speed. When the eggbeater is lifted, a small hook (i.e. wet foaming) will appear. Add the remaining 1 / 3 of fine sugar

12. 

    Step12:12 - continue to send at high speed until there is a small sharp corner when the egg head is lifte

13. 

    Step13:13 - Take 1 / 3 of the protein cream and add it to the yolk paste. Stir well with a scraper

14. 

    Step14:14 - return the egg yolk paste evenly stirred in step 13 to the protein cream. Use a scraper to stir it evenly

15. 

    Step15:15 - pour the evenly stirred cake paste into the 6-inch Qifeng cake mold, shake off the big bubbles, bake in the oven for 30-35 minute

16. 

    Step16:16 - after baking, turn it upside down and cool down. Cool down thoroughly at least 4 A kind of Hours. Best overnight. Then use a release knife to release the mol