Cooking Steps

1. 

   Step1:Divide the eggs. The albumen basin must be free of oil and water. Albumen must not be mixed into the yolk. Albumen must be sent to the wet or dry state. Beginners are advised to send to the dry stat

2. 

   Step2:Egg yolk paste - stir egg yolk, add sugar, salad oil, milk, low powder, mix in plac

3. 

   Step3:Add the egg yolk paste into the protein in three times. Stir up and down to avoid defoaming.

4. 

   Step4:Preheat for 5 minutes. At 120 ℃, put the cake in and bake for 25 minutes. At 150 ℃, bake for 5 minutes. At 510 minutes, the cake will be ready

5. 

   Step5:It must be buckled immediately after baking. Otherwise, it is easy to collapse. It must be thoroughly cooled before demoulding. Otherwise, it is easy to collapse.