Cooking Steps

1. 

   Step1:Separate the egg white. Whisk the egg yolk and 25g sugar until it becomes bigger and lighter. Beat for about 2 minutes.

2. 

   Step2:50g salad oil is added to the egg yolk in three times. After mixing evenly. Add 65g milk. Mix well.

3. 

   Step3:Sift in 100g of low gluten flour and 1g of baking powder. Mix gently and evenly. Be sure to mix gently. Otherwise, the gluten will rise.

4. 

   Step4:Add 2G of Tata powder to the egg white, and add 20g sugar to the fisheye. Continue to add 15g sugar twice.

5. 

   Step5:Send it as shown in the figure. Lift the egg beater to pull out the upright sharp corner.

6. 

   Step6:Put 3 parts of 1 protein into the yolk paste. Turn it up from the bottom. Do not draw a circle and stir evenly. To avoid defoaming.

7. 

   Step7:Pour the batter into the rest of the protein and mix up and down.

8. 

   Step8:Pour in the mold 8 minutes. Shake the mold on the table and put it into the 170 degree oven. Bake for about 4050 minutes. Note that each oven is different. Please adjust the temperature time according to your own ove

9. 

   Step9:In the oven. You can see the expansion.

10. 

    Step10:After baking, it should be put on the air net immediately. Until it is completely cool, demould. I was in a hurry, so I didn't wait for the cold to release the mold. ^_

11. 

    Step11:I added cream. Because there was no refrigerator, it didn't spread. Make do with it^_