Cooking Steps

1. 

   Step1:Separate the egg white and yolk into two anhydrous and oil-free containers. Be careful not to touch the egg yolk a little when separatin

2. 

   Step2:Beat the yolk with a hand beater. Stir in the oil evenly. Stir in the milk evenly. Be sure to mix evenly

3. 

   Step3:Sift in the flour with low gluten. Use the hand beater to stir in zigzag shape or stir until there is no granule. The yolk paste is smooth and smooth. Do not stir in circles to avoid the gluten of the yolk paste

4. 

   Step4:Drop a few drops of lemon juice into the egg white. Use the electric beater to make fish eye bleb and add a third of white sugar. Continue to whisk until it is delicate, add a second time of white sugar. Then add a third time of white sugar when it is whisked to the texture. Until the beater is lifted, there is a short sharp corner

5. 

   Step5:Take one third of the protein cream and put it into the yolk paste, cut and mix evenl

6. 

   Step6:Cut and mix the cake paste into the egg white cream. Preheat the oven at 130 ℃ for 6 minutes

7. 

   Step7:Pour the mixed cake paste into the six inch mol

8. 

   Step8:Drop several times from top to bottom. Shake out bubbles. Oven 130 ℃ for 50 minutes (specific temperature time is adjusted according to your oven

9. 

   Step9:After the baked cake is taken out, drop it twice. Turn it upside down and let it cool. After the cake cools completely, demould it

10. 

    Step10:Is the cut tissue OK.