Cooking Steps

1. 

   Step1:The yolk and protein were separated by the egg liquid separator. Take a stainless steel pot without oil and water and put the egg yolk in another pot (the one that doesn't need to be dried. It's better to dry it, too.

2. 

   Step2:Add 50g of sugar to the yolk and mix it with a hand beater. Add corn oil and milk. Sift the flour through a flour sieve. Stir to a smooth mixture.

3. 

   Step3:As shown in the picture, just stir it like this.

4. 

   Step4:Drop a few drops of lemon juice into the protein solution (not dropping a few drops of white vinegar. It helps to easily kill and remove the smell of egg). Start the electric egg whisk. Add about 10 minutes of fine sugar to the fish eye after about one minute, then send it to a thick foam state for about 3 minutes. Add 10 grams of fine sugar.

5. 

   Step5:Strike the surface of the grain. Add the last 10 grams of sugar when comparing the dense foam. At this time, you should lift the eggbeater every minute to see if there is a short upright sharp corner. This is dry foaming. It's good to hit this level. As shown in the figure.

6. 

   Step6:Take a third of the protein and put it in the pan with the yolk. Stir evenly from bottom to top. Do not stir clockwise or anticlockwise. It is easy to cause flour gluten and protein disappearance. Then pour it back into the protein pot. Mix well.

7. 

   Step7:It's better to pour in the 8-inch cake mold and shake it on the table to make the bubbles disappear.

8. 

   Step8:After the oven is preheated at 170 degrees, put it in the middle and lower layers and bake for about 45 minutes. Pay attention to the different tempers in each oven. This can only be fumbled by oneself.

9. 

   Step9:How to judge whether the cake is ripe. You can use toothpick to insert it. If the crumbs of toothpick are dry, not wet, it's OK. After taking it out, turn it upside down and buy a net rack to cool it. This will not cause the cake to retract seriously.