Cooking Steps

1. 

   Step1:Tools - oven manual eggbeater, electric eggbeater, silica gel scraper, 2 slightly large stainless steel basins or glass bowls (clean without water or oil), 3 small bowls, hand-held sifter, 8-inch movable bottom cake mold, heat-insulating gloves, gril

2. 

   Step2:Mix 20g of fine sugar with low gluten flour and milk powder with a spatula or spoon for us

3. 

   Step3:Separate the protein from the egg white. Put the yolk and the egg white into two larger containers

4. 

   Step4:Egg yolk breaks up gentl

5. 

   Step5:Add vegetable oil to the egg yolk and stir well. Be careful not to blister

6. 

   Step6:Stirred stat

7. 

   Step7:Add the milk into the egg mixture mixed in the previous step and mix wel

8. 

   Step8:State of mixed mil

9. 

   Step9:Sift the powder mixture with a hand-held sifter and stir it horizontally with an egg beater. Note that it is not allowed to stir in circles or over stir to prevent the flour from starting to stir until it is smooth without particles. The egg yolk is ready for use

10. 

    Step10:Add a few drops of lemon juice into the separated egg white. No lemon juice can be replaced by white vinegar (adding lemon juice is to neutralize the alkalinity of egg white. It can make the egg white more stable and effectively remove the fishy smell of egg. Just add a small amount of lemon juice

11. 

    Step11:Prepare the electric egg whisk, and then send the protein to the foam at low speed

12. 

    Step12:The first time we added the 1/3 granulated sugar (about 20 grams) to the high speed gear when we had the big bubble

13. 

    Step13:When the froth of the protein froth is a little bit delicate, the second time 1/3 added fine sugar (about 20 grams) high speed gear continues to be sent

14. 

    Step14:Add 1 / 3 granulated sugar (about 20g) for the third time when the protein appears striation to change back to the low gear and pay attention to the state of the protei

15. 

    Step15:Suspend the electric egg beater and lift it vertically. If the egg beater has a sharp, short and straight protein on its head, the egg beater will finish the process (the protein will directly affect the finished product, so you need to constantly observe the protein's process. You can't beat it or miss it

16. 

    Step16:Add 1 / 3 of the beaten egg white to the mixed egg yolk paste. Do not stir it up or down. Stir it up and down or cut it up and mix gently

17. 

    Step17:In the previous step, after mixing evenly, add 1 / 3 of the beaten protein. In the same way, gently mix evenly, and then pour it all back into the container containing the remaining protein, and then agai

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