Cooking Steps

1. 

   Step1:Add water to the yolk. Salad oil. 13g white sugar. Stir until the oil and water are not separate

2. 

   Step2:Sift in low gluten flour. Stir until there are no flour particles

3. 

   Step3:Add the white sugar to the egg beater in three times. Beat until the beater has a small tip. Beat the PS protein to the big fish eye follicle and add 10 grams of white sugar. Continue to beat to the small fish eye follicle and then add 10 grams of white sugar. Finally add the last 10 grams of white sugar when the beater is dense

4. 

   Step4:Add one-third of the egg white cream to the yolk paste and sti

5. 

   Step5:Pour the batter from the previous step into the remaining protein. Stir evenl

6. 

   Step6:Pour the batter into the mold. Shake it lightl

7. 

   Step7:Preheat the oven at 150 ℃, preheat for 10 minutes, and then bake for 50 minutes at 135