Cooking Steps

1. 

   Step1:Prepare all materials. Separate the albumen and egg white. Put them in oil-free and water-free containers respectivel

2. 

   Step2:Drop two drops of white vinegar into the protein, add a spoonful of sugar, use the eggbeater to beat the protein in a coarse bubble state, add another spoonful of sugar to beat the protein in a fine bubble state, add the last spoonful of sugar and continue to beat the protein until a chopstick can be inserted to stand up

3. 

   Step3:Mix the egg yolk with milk and corn oil and mix well A kind of Stir for a while. Let it mix well. Then add low gluten flour. Stir evenly with the method of drawing Z or cross. Do not use the method of drawing circle to avoid the flour from glutenin

4. 

   Step4:Add the beaten egg yolk into the egg yolk in three times. Still use the method of drawing Z or cross to mix evenly (it can be stirred with a scraper or with disposable gloves

5. 

   Step5:It's just like this when you stir it. Pour it into the cake mold. Shake out the bubbles with force for about ten times (do not brush the cake mold with oil, solid mold and split bottom. I use a six inch split bottom mold

6. 

   Step6:Put the cake mold into the frying basket. Wrap a layer of tin paper to prevent the paste from falling. The tin paper can be slightly arched to give the cake room to climb up. Then add a little water to the bottom line of the air frying pan. Put it into the frying basket

7. 

   Step7:The temperature of the fryer is set at 150 ℃. 45 minutes. Take off the tin paper and let him color in the 30th minute

8. 

   Step8:After the completion of time, take out the back buckle and cool it, then take off the mold to prevent collaps

9. 

   Step9:Here comes the finished picture. It's not bad. Before wrapping tin paper, you can sprinkle a little sesame seeds or dried fruit. It's different