Cooking Steps

1. 

   Step1:The egg separates the egg white and yolk. Make sure there is no water or oil in the bowl and the head of the electric beater. There should be no yolk or other impurities in the egg white. Otherwise, the egg white will be difficult to pass.

2. 

   Step2:2. First make the mayonnaise - corn oil mixed with milk. Beat with a hand beater for about a minute until the mixture becomes glossy and delicate.

3. 

   Step3:3. Sift in the flour with low gluten. Use a scraper to mix evenly by turning and pressing (try to use a scraper to mix as much as possible, because it will get gluten when mixing with a hand beater).

4. 

   Step4:4. Add the yolk in several times. Add one at a time. Mix evenly by turning, mixing and pressing (this step also uses a scraper). The yolk paste is ready.

5. 

   Step5:5. Making egg white cream - add 2 drops of lemon juice or white vinegar to the egg white (to make the egg white cream more stable. No, I didn't add it). Beat the egg white with the electric beater at a low speed until it is thick. Add one third of the fine sugar (it can preheat the oven at 170 ℃). After adding the fine sugar, beat the egg white at a low, middle, high, low speed (the egg white cream at this speed is stable) ) until the bubbles become fine.

6. 

   Step6:6. Take one-third of the beaten egg white cream and egg yolk paste and mix them evenly by turning (never draw a circle. Once you draw a circle, the bubbles will disappear.).

7. 

   Step7:13. Pour the mixed cake paste into the six inch movable bottom mold and smooth it. Shake out the big bubbles. When shaking the big bubbles, it's better to pad a cloth (if the novice doesn't build a mold with non stick coating, anode mold should be selected. I only use this mold at home). 130 degrees. Heat up and down. Middle and lower layers. Bake for about 35 minutes. Insert a toothpick into the paste from the middle, which is not wet, to represent maturity.