Cooking Steps

1. 

   Step1:First, prepare two tubs without oil and water. Put the egg yolk and the egg white in two tubs respectively (you must choose the deep one to beat the egg white

2. 

   Step2:First add 15g of fine sugar and stir until the color turns white. Then add water. Stir evenly. Then add oil. Stir evenly (be sure to stir evenly). Finally, add sifted low gluten flour and corn starch. Mix evenly and then reserve

3. 

   Step3:Beat the albumen. Drop two drops of lemon juice. It can remove the fishy smell. Add the remaining fine sugar in several times. Beat the albumen until it is hard and foamy. If you can't beat it well, then insert a chopstick. If you can't pour it, just do it

4. 

   Step4:Add the beaten protein into the yolk paste in three times. Use the method of mixing. Mix evenly (this step must not be circled) quickly to avoid gluten

5. 

   Step5:Prepare six inch Qifeng abrasives. Preheat the oven 150 degrees. Shake out big bubbles

6. 

   Step6:Bake for 45 minutes at 150 ℃ in the middle and lower layers of the oven (Glanz is used here

7. 

   Step7:After it's out of the oven, shake it, and then back it up until it's completely cool, and then demould it