Cooking Steps

1. 

   Step1:Put in egg yolk. 20g sugar, oil and milk in turn. Mix well. Avoid oil-water separatio

2. 

   Step2:2. Sift in the low gluten powder. Use the stirring method of front and back to avoid rotating.

3. 

   Step3:The bowl of egg white must be free of water and oil. Put the egg white +. Lemon juice or white vinegar in turn. 45g sugar (can also be put in three times). Beat until it is wet foaming

4. 

   Step4:Put one third of the egg white of the third step into the egg yolk mixture of the first step. Mix well.

5. 

   Step5:Put the fourth step mixture into the remaining two-thirds of the egg white in the third step. Mix well.

6. 

   Step6:Put in the cake mould, shake it for a few times. Bake at 150-160 degrees for 1 hour. Try not to open the oven door in the middle. Take it out immediately after baking. Put it on the net rack upside down. Cool it to prevent it from retracting.