Cooking Steps

1. 

   Step1:Separation of egg white and yolk.

2. 

   Step2:Add 10g white sugar to the yolk.

3. 

   Step3:Use the hand beater for 2 minutes.

4. 

   Step4:Add 30g water. 30ml corn oil.

5. 

   Step5:Mix with hand beater for 2 minutes.

6. 

   Step6:Put in low gluten flour.

7. 

   Step7:Use the hand beater to beat until there is no powder (about 2.3 minutes).

8. 

   Step8:Electric egg whisk, high speed. Beat the egg whites to a coarse foamed shape. Add 15g sugar.

9. 

   Step9:Continue high-grade whipping. When the volume of egg white cream increases obviously, it can stand upright when lifting the egg white cream. Add 15g white sugar.

10. 

    Step10:Beat at medium speed for about 1 minute. Add 15g sugar and 1 teaspoon starch. (preheat oven 160 degrees at this time

11. 

    Step11:Whisk at low speed for about 1 minute until the cream is fine and glossy with obvious lines. The sharp corners of the cream are short and stand upright.

12. 

    Step12:Add about one-third of the protein cream into the egg yolk paste. Mix it evenly by turning it over. Pour it back into the protein cream.

13. 

    Step13:Mix the albumen cream and the yolk paste again by turning.

14. 

    Step14:Pour the batter into the mold. Lift it by hand. Shake it on the table top. Shake off the atmospheric bubble in the batter.

15. 

    Step15:Bake in a 160 degree oven for 3540 minutes.

16. 

    Step16:Take out the baked cake. Put it upside down on the net rack to cool it.

17. 

    Step17:Drag the bottom of the cake with something. Demould it.

18. 

    Step18:The picture is borrowed. Because I forgot to take the process picture.

19. 

    Step19:This is my work of mounting.

20. 

    Step20:Would you like to eat it? Hurry up and have a taste.