Cooking Steps

1. 

   Step1:Separate the egg yolk from the protein. Reserve the protein. Add corn oil into the egg yolk liquid and stir well. Add your milk and stir well. Then sift in the flour with low gluten. Stir it gently like stir fry. Or draw the Z-shape gently until you can't see the white flour. Don't circle the glute

2. 

   Step2:Drop the protein fluid into a few drops of white vinegar or lemon juice. Beat the egg beater at high speed until it is frothy (about 1 minutes). Add 3 of the sugar to the high speed and send it to a smooth, smooth (about 1 minutes). Then add 3 of the sugar to the rough texture. Bring the egg whipper into a big hook (about 1 minutes) and add the last 3 cent sugar to the low speed. Just tick it (about 1 minute

3. 

   Step3:Add one third of the egg cream into the mixed egg yolk paste. Stir evenly. Then pour the mixed egg yolk paste into the remaining egg cream basin and stir evenly. The strength should be light. Just like cooking. Finally pour in the 8-inch mold. Shake out the big bubbles and finally bake the cake. My Jiuyang 30L is relatively low. Preheat it at 150 ℃ for 2 minutes. Then put the mold into the middle and lower layers of the oven for 150 minutes and bake it for 40 minutes. Turn 17 Bake for 20 minutes. Watch for the last 10 minutes to avoid cracking. If it cracks, turn 150 degrees to continue baking and take out the baked mold. It's 30 cm away from the table top and 90 degrees to fall. Shake out the hot air. Buckle it on the baking net upside down. It's better to be two bowls under the baking net. It's convenient for heat dissipation. Demould after coolin