Cooking Steps

1. 

   Step1:Eggs are best refrigerated. Protein and yolk were separated. Put the protein in the refrigerator and keep it cold. Beat egg yolk with a hand beater, then add 30g corn oil and beat evenly (corn oil can be replaced by sunflower seed oil and salad oil, which are lighter in flavor. However, butter, vegetable oil and olive oil are not recommended.) Add 30 grams of milk and mix well. Mix the egg liquid, oil and milk thoroughly. Emulsify. As shown in the figure belo

2. 

   Step2:The picture I stole from Baidu is not clear ~ I am drunk with myself. Either I forget to take a picture or I am not clear. (╯^╰

3. 

   Step3:Put in 50g of low gluten flour and mix well. When mixing, use the egg beater to form a zigzag shape and gently stir it back and forth to prevent the gluten. Lift the beater out of the batter. The batter drips easily and smoothly from the beater without dry powder. The yolk batter is mixed successfully.

4. 

   Step4:[the container for egg white should be free of oil, water and yolk. In a word, there is no impurity...... 】Separate the egg white from the yolk. Add a few drops of lemon juice to the egg white. Adding lemon juice to the egg white will help the stability of the egg white after it is sent. It is not easy to defoaming the egg white that can be tried. If there is no lemon juice, you can use white vinegar.

5. 

   Step5:Open the eggbeater at a low speed. Add the sugar three times. [the first time] beat the protein from transparent color to white. When there are thick bubbles, add 1 / 3 of fine sugar to continue beating. [Second] add sugar for the second time when the protein cream has a slight sharp angle. Continue to beat. [the third time] when the shape of the sharp corner of the protein cream is more upright, add sugar for the third time, and continue to stir at a low speed to pull out the complete sharp corner. That is, dry foaming.

6. 

   Step6:Mix the egg white cream and the yolk paste - first pour 1 / 3 of the egg white cream into the yolk paste and mix well. Pour the batter into the remaining bowl. Stir well. Turn it into the image belo

7. 

   Step7:Well stirred. Preheat 150 ℃.

8. 

   Step8:Pour the batter into the mold. Lift it up and down and shake it gently. Then put it on the table and shake it with a little force. In this way, the bubble inside will be shaken away to prevent the big bubble from cracking. Send it to the oven to bake for 30 minutes [this depends on the temper of the oven itself. I'm basically on fire for 120 ℃. 10 minutes. Let the cake climb to the top; wait for 150 ℃. 20 minutes when it rises