Cooking Steps

1. 

   Step1:Separate albumen and yolk. No oil and no wate

2. 

   Step2:Add a few drops of lemon juice (white vinegar can be used instead) to the egg whites. Stir the egg whites at a low speed with the electric egg beater. Add 1 / 3 of 110g sugar when the fish eye blebs appear

3. 

   Step3:Add 1 / 3 sugar when the protein volume becomes larger and the bubble becomes smalle

4. 

   Step4:When the protein appears lines, the bubbles become fine. But when the fluidity is still used, add 1 / 3 of fine sugar. Then turn to high speed and continue to beat

5. 

   Step5:Until you lift the beater, you can pull out a short sharp right angle. At this time, beat the egg whites to 10% for standby. When the weather is hot, you can put them in the refrigerator for cold storage

6. 

   Step6:Add 30g of fine sugar to the yolk. Beat until the sugar melts. Add corn oil twice. Beat well with the yolk mixture. Be careful not to beat the yolk

7. 

   Step7:Add milk and stir wel

8. 

   Step8:Sift the flour in three times. The amount of flour in three times is increasing. The first time is the least. It can reduce the agglomeration of flour. The number of times is not fixed. For example, a 6-inch powder can be divided into two times. A 10 inch powder can be divided into four time

9. 

   Step9:Mixed egg yolk paste, delicate, smooth and thic

10. 

    Step10:Add 1 / 3 protein. Stir evenly. Do not circle. Prevent defoamin

11. 

    Step11:Mix well and return to the protein basin. Mix well with the rest of the protei

12. 

    Step12:The mixed cake paste is thick. If it is thin, either the protein is not beaten thick or the cake is defoaming during mixing. It will cause the cake to fail to rise or sink

13. 

    Step13:Preheat the oven at 130 ° and turn the upper and lower pipes at 130 ° for 25 minutes to 155 ° for 25 minutes. After the oven is discharged, drop the mold. Turn it upside down until it is cool and then demould.