Cooking Steps

1. 

   Step1:Egg yolk. Protein separation. Add 10 grams of sugar and 50 grams of salad oil to egg yolk. Stir well with egg pum

2. 

   Step2:Add hot water again. Continue to mix with eg

3. 

   Step3:After mixing the low gluten flour with black pepper, sift it into the yolk paste. Stir with irregular mixing method. Do not draw circles

4. 

   Step4:Mixed batter

5. 

   Step5:Add a few drops of lemon juice to the protei

6. 

   Step6:Whisk the egg whisk until it reaches a large froth. Add 1/3 sugar

7. 

   Step7:Stir the medium to high speed until the foam is fine. Add 1/3 granulated sugar

8. 

   Step8:Beat until there are obvious lines. Add the remaining sugar

9. 

   Step9:Finally, beat until you lift the beater's head. It's a small upright horn. Beat the egg white

10. 

    Step10:Add 1 / 3 of the protein cream to the batter. Mix evenly with the turning method

11. 

    Step11:Return to the remaining protein cream. Continue to mix well

12. 

    Step12:Pour it into the mould from a high place. Shake twice to shake off the big bubbles

13. 

    Step13:Preheat the oven to 150 degrees. Heat up and down. Bake the middle and lower layers for 20 minutes. Turn up and down the oven to 160 degrees and bake for 30 minutes. After the oven is out, turn it upside down until it is completely cooled. Then demould.

14. 

    Step14:Finished product drawing

15. 

    Step15:Finished product drawing

16. 

    Step16:Finished product drawing