Cooking Steps

1. 

   Step1:Prepare all ingredients: 85g low gluten flour, 5 eggs, 60g sugar powder, 50g camellia oil, 70g milk tea, 1 lemon and 1g sal

2. 

   Step2:Pour the milk tea and camellia oil into the mixing basin. Mix evenly with the hand whisk

3. 

   Step3:Separate the yolk and the egg white. Put the egg white into an egg beating basin without water or oil. Put the yolk into the mixture of oil and milk. Use the hand beater to stir evenly

4. 

   Step4:Sift the flour with low gluten into the egg yolk solution. Stir it evenly with a silica gel scraper. Stir it in a zigzag way

5. 

   Step5:Refrigerate the mixed yolk batter in the refrigerato

6. 

   Step6:When using the electric eggbeater to make fish eye bleb at low level, add 1 piece of lemon juice. 20g sugar powder and 1g salt. Meanwhile, preheat the oven at 150 ℃ for 10 minute

7. 

   Step7:Use the electric egg whisk to produce a fine white foam at medium and low levels. Add 20 grams of sugar powder. Continue to send

8. 

   Step8:Then use the middle and low level to kill the protein. When the protein has clear lines, add 20 grams of sugar powder. Continue to kill

9. 

   Step9:When the protein is sent to dry foaming, lifting the eggbeater can pull up the small sharp corner, and the small sharp corner is not bent

10. 

    Step10:Take 1 / 3 of the protein and put it into the yolk batter. Stir up and down. Do not stir in circles. Stir to make it mixed evenly. Add 1 / 3 of the protein to the egg yolk batter. Stir up and down. Do not stir in circles. Stir to make it mixed evenly. Pour the batter into the remaining 1 / 3 protein. Stir up and down. Stir wel

11. 

    Step11:Pour the mixed cake batter into the 8-inch sunny morning black and white marble pattern cake mold. Lift the mold and shake it vertically and downward for several times at a height of 2030cm. This is the appearance after shaking out bubbles

12. 

    Step12:Put the cake in the preheated oven with a temperature of 150 degrees. Put it on the second to last layer. Heat it up and down for 150 degrees. Bake for 60 minutes. (depending on your oven).

13. 

    Step13:After the cake is baked, put it out of the oven and shake it vertically downward for several times from the height of 2030cm. After shaking, put it on the cool net. It can't be demoulded until the cake is cool.

14. 

    Step14:Finished product drawin

15. 

    Step15:Finished product drawin