Cooking Steps

1. 

   Step1:Separate the egg white from the yolk. Beat the egg white in a basin without water or oil. There should not be a little yolk in it. Otherwise, it cannot be sent. Drop a few drops of lemon juice into the egg white. Whisk the egg beater at high speed. Add a third of sugar when making a big bubbl

2. 

   Step2:Whisk to this high speed and add another third of suga

3. 

   Step3:Add the remaining sugar when there are obvious lines. Turn to low spee

4. 

   Step4:Until the egg beater is lifted, there are two upright small sharp points. Turn the egg beater over and it will not fall. The egg white will be sent

5. 

   Step5:Add cooking oil to the yolk. Stir wel

6. 

   Step6:Add milk again. Stir for a longer time. Mix egg yolk, cooking oil and milk well

7. 

   Step7:Sift in flou

8. 

   Step8:Draw Z and stir until there is no dry powder or particle. The paste is smoot

9. 

   Step9:Add a third of the beaten protein. Stir like a stir fry. Don't stir

10. 

    Step10:Stir until the batter is smooth. Pour all batter into the protein and continue to sti

11. 

    Step11:Pour the batter into the mould. Preheat the oven at 150 ℃ for five minutes. Before putting the mould into the oven, drop it on the ground for a few times. The air bubbles will pop out. There should be no dripping batter on the edge of the mould. If there is, wipe it off. Otherwise, Qifeng will be affecte

12. 

    Step12:You can't open the oven in the middle of baking. You need to observe more. Each oven has a different temper. The temperature can be controlled flexibly by yourself. Bake at 150 ℃ for 4550 minute

13. 

    Step13:It's been baking for 30 minutes. It's a long time