Cooking Steps

1. 

   Step1:Wash all the tools that need to be used. Also use paper to dry the water. Cake is a lot of tools. Hands are not easy to get dirty.

2. 

   Step2:Put the egg into the basin. Use a spoon to dig out the yolk. Be careful not to break the yolk. The fresher the egg is, the harder it is to scatter the yolk

3. 

   Step3:Beat up the yolk first. Add corn oil and mix well. Add milk and mix well

4. 

   Step4:Pour in 1 / 3 sugar. Sift in low gluten flour. Mix well with the way of drawing

5. 

   Step5:Add salt and a few drops of lemon juice to the protein. Automatically beat the egg maker's high gear. Make the foam. Add the remaining sugar 1/3

6. 

   Step6:Beat it dense and add 1 / 3 suga

7. 

   Step7:It's wet foaming. Pour in the remaining suga

8. 

   Step8:When the egg beater lifts the egg white, it can stand upright without falling down. When the egg beater lifts the egg white, it can hit the egg white in the lower gear for a while to make the foaming more even

9. 

   Step9:Pour 1 / 3 of the egg white into the yolk paste. Turn the yolk up and down with a rubber scraper. Mix wel

10. 

    Step10:The oven begins to warm up. 170 degrees. 5 minutes. Pour all the remaining protein into the egg yolk. Mix well by cutting and mixing. Then pour into the cake mold. When pouring, raise your hand. After pouring, shake the mold on the table. Shake out the small bubbles inside.

11. 

    Step11:Put in the oven. 170 ℃ for 15 minute

12. 

    Step12:It's time to insert a chopstick into the cake. If there is no paste on the chopsticks, it means that it's ready to bake.

13. 

    Step13:Turn the cake upside down at once. Let it cool. Wait for demouldin

14. 

    Step14:It's better to demould when it's cold. Sometimes, it will cause the surface of cake to crack and the interior to collapse due to the reason of protein elimination. Generally, I don't care much. As long as it doesn't affect me too much, it can be covered up when applying cream on the back.

15. 

    Step15:Use a knife to cut off the uneven places. Cut off the edges. It's better to serve the cream. It's like a cake shop. There's no edge.

16. 

    Step16:After the cake is completely cool, start to beat the cream. 150ml of animal light cream from the supermarket. Pour in half. Add some sugar. Add more if you like. Add less if you don't like. Whatever you like. Egg beater high-speed gear. Hit the protein can stand upright. Good.

17. 

    Step17:When applying cream, first concentrate the cream in the middle. Do not apply it on the edge. It will be scraped down later.

18. 

    Step18:The level is limited. It's a little difficult to spread the animal cream well. It's not too high. With jo

19. 

    Step19:

20. 

    Step20: