Cooking Steps

1. 

   Step1:Weigh all ingredients. Separate the egg white and yolk into two clean and anhydrous basin

2. 

   Step2:Add water, oil and 15g sugar to the yolk. Mix wel

3. 

   Step3:Mix low flour and red koji flour, sift into the mixed egg yolk past

4. 

   Step4:Use the Z-line to stir until there is no dry powder particle

5. 

   Step5:Add a few drops of white vinegar to the egg white and beat until thick. Add 1 / 3 sugar to the egg white

6. 

   Step6:Add 1 / 3 sugar to the bubbles with a little textur

7. 

   Step7:Whisk at high speed for a while and then add the remaining sugar. Whisk until the sharp corner appears when lifting the egg beater. The inverted egg basin will not flow

8. 

   Step8:Preheat the oven 135 °. Heat up and down. Mix 1 / 3 of the albumen paste into the yolk paste and mix well

9. 

   Step9:Mix the yolk batter into the remaining batter. Pay attention to the technique

10. 

    Step10:Pour in the mold. Shake a few times and bake in the ove

11. 

    Step11:135 °. Middle layer. Heat up and down for 50 minute

12. 

    Step12:Put it on the drying net immediately after it is out of the oven. Cool it thoroughly and then demould it

13. 

    Step13:Finished product drawin