Cooking Steps

1. 

   Step1:Weigh all material

2. 

   Step2:Three yolks separate from the protein. One whole egg is added to the yolk containe

3. 

   Step3:Break up the yolk. Add the milk and stir evenl

4. 

   Step4:Add 40g corn oil into the pot. When it's heated to the grain, turn off the heat. Pour in the sifted low gluten flour. Quickly mix it to a hot batter. This is the mixture. Put it aside to cool

5. 

   Step5:Add a few drops of lemon juice into the protein solution. Make fish eye bubble and add a third of white sugar. Continue to beat until it's fine and add a third of white sugar. Continue to beat until it's slightly striated and add the remaining white sugar. Beat until it's wet and foamy, that is, lift the egg beater. The front end protein sags

6. 

   Step6:When the hot batter is not hot, add the yolk liquid and stir evenl

7. 

   Step7:Add one third of the egg white cream to the yolk paste. Mix up and down evenl

8. 

   Step8:Pour all the mixed liquid into the egg white cream and mix up and down evenl

9. 

   Step9:Preheat the oven at 150 ℃ for 6 minutes. Turn over the batter and pour it into the mold. Shake it gently for a few times. Shake out bubbles

10. 

    Step10:Add water to the baking tray and put it on the bottom first layer. Put the baking mesh on the bottom second layer. Put the yolk paste on the baking mesh. 150 ℃ for 10 minutes. 130 ℃ for 40 minutes (the temperature and time are adjusted according to your oven's temper). Cover a layer of tin paper in the last 10 minutes. Avoid too deep coloring

11. 

    Step11:Baked cake. Turn it upside down to cool. Cut it into piece

12. 

    Step12:❤❤