Cooking Steps

1. 

   Step1:Separate the egg white and yolk. If the egg is taken out of the refrigerator, it must be placed at room temperature before operation.

2. 

   Step2:Mix the yolk with sugar until the sugar melts. Add oil and milk in stages.

3. 

   Step3:Sift the flour, baking powder and salt, then add them into the yolk liquid. Mix well.

4. 

   Step4:Add lemon juice to the egg white. Beat the egg beater into a thick bubble, and then add sugar in three times. Beat until it can lift the small sharp corner. PS protein should be sent at high speed first. It can almost lift the small sharp corner and then finish at low speed. This can improve the stability of protein. It is not easy to defoaming, and the luster of protein will be better.

5. 

   Step5:Add the albumen paste into the yolk paste in several times. Turn it over with a scraper. Pour the batter into the 8-inch Qifeng mould. Shake gently to discharge the big bubbles.

6. 

   Step6:Preheat the oven (I use Changdi. The temperature is for reference only). Bake it at 150 ℃ for 30min, then turn it to 90 ℃ for 30min and 120 for 30min. Out of the furnace, slightly shake the back button, and demould after cooling. It's very flat. It's not retracted at all.

7. 

   Step7:Section. There are still some big bubbles. Try again next time. Open to eat