Cooking Steps

1. 

   Step1:Put water, 60 grams of corn oil and 20 grams of sugar powder into a large bowl and mix them evenly with an automatic egg beater.

2. 

   Step2:After mixing evenly, separate the yolk and put it into the mixture.

3. 

   Step3:Then put in the cake powder and continue to mix with the egg beater.

4. 

   Step4:In a small bowl, pour in 30 grams of corn oil, then put in red koji powder and cocoa powder and stir them with chopsticks.

5. 

   Step5:Put the separated egg white in another big bowl.

6. 

   Step6:Start with the egg whisk medium speed. When dropping the fish eye bubble, drop five drops of lemon juice and a little salt to continue to fight. Then add 15 grams of sugar powder and then add the last 15 grams of sugar powder to continue to fight.

7. 

   Step7:Put the beaten egg white into the batter three times and turn it up and down. Stir well.

8. 

   Step8:Picture after mixing.

9. 

   Step9:Then pour in 4 steps and mix the batter well.

10. 

    Step10:Stir well and pour into the 8-inch mold. Shake out the bubbles twice 20 cm high. Put in the preheated oven 140 degrees up and down for 50 minutes.

11. 

    Step11:When the time comes, wear baking gloves and shake twice at a height of 20cm, then buckle it upside down on the baking net and let it cool completely before demoulding.

12. 

    Step12:When it's cool, it's ready to serve. It's a good breakfast or afternoon tea with a cup of coffee. (some whipped cream will be better