Cooking Steps

1. 

   Step1:Egg yolk protein separation. The protein should be used in a basin without water or oil.

2. 

   Step2:The egg beater is used to beat the egg whites until the bubbles appear. Add 20 grams of sugar, beat until the egg whites are fine. Add 20 grams of sugar, beat until there are slight lines. Then add 20 grams of sugar. When you lift the egg beater for a while, there will be long, thin and curved corners. Continue to beat until the small and sharp right angles appear. It is hard foaming. First put it in the refrigerator for refrigeration.

3. 

   Step3:Add 30 grams of sugar to the yolk. I'll mix it directly with the beater.

4. 

   Step4:Add milk and corn oil and stir well.

5. 

   Step5:Sift in low powder.

6. 

   Step6:Stir with a rubber scraper until there is no dry powder.

7. 

   Step7:Add a third of the protein to the yolk. Stir well.

8. 

   Step8:Pour back the remaining two-thirds of the protein. Mix well.

9. 

   Step9:In two.

10. 

    Step10:Red koji rice noodles are boiled in hot water.

11. 

    Step11:Pour in one part of the cake paste. Mix well.

12. 

    Step12:So there are two different colors of cake paste.

13. 

    Step13:Use two tablespoons. Alternately pour two kinds of cake paste into the eight inch cake mold.

14. 

    Step14:It's like that. I'm afraid the pattern is disordered. It's not. As a result, there are big bubbles in it. Preheat the oven at 170 ℃ for 5 minutes. Put it in the middle layer. Bake for 50 minutes. Take it out and shake it twice. Immediately turn it upside down and hang it on the net. When it's completely cold, turn it over and pat it around. Let the cake separate from the mold. Then push it up from the bottom. After pushing it out, slowly peel the cake off the chassis.

15. 

    Step15:Just cut it.