Cooking Steps

1. 

   Step1:Prepare all materials. (it is suggested that a good and reasonable formula is the key to success

2. 

   Step2:Separate the yolk from the protein. Be careful not to have oil and water in the protein plate and do not touch the yolk.

3. 

   Step3:Beat egg yolk with water and suga

4. 

   Step4:Add oil and mix wel

5. 

   Step5:Sift in the flour with low gluten. Mix well with zigzag technique until smooth. Pay attention to the technique in this step to avoid gluten. (it is suggested that the yolk should be mixed smoothly and without cramping).

6. 

   Step6:Add salt and lemon juice to the egg whit

7. 

   Step7:Add the first time you hit the eye ble

8. 

   Step8:Add the second bubble hou

9. 

   Step9:Add the third tatto

10. 

    Step10:Beat until the foam is dry. Lift the egg beater to see a small triangle. Or pour it into a basin. It won't flow. This step is very important (it is suggested that protein delivery is related to success or not. Excessive delivery may lead to cracking).

11. 

    Step11:Scoop 1 / 3 of the egg white into the yolk mixture. Mix well and quickly. Preheat the oven at 130 degrees. Adjust for 15 minutes.

12. 

    Step12:Spoon 1 / 3 of the protein into the yolk solution. Mix well and quickly.

13. 

    Step13:Pour all the mixed egg liquid into the remaining egg liquid. Mix well by cutting and mixing quickly. Pour into 8-inch mold.

14. 

    Step14:Put a rag on the table. Drop the basin gently. About 56 times. Drop the air out. Avoid big bubbles. Scrape it with a scraper and put it in the oven. Set it for 60 minutes.

15. 

    Step15:As soon as the time comes, put on your gloves, take out the cake from the oven, and drop the mold high so as not to shrink when it cools down. Quickly back button on the cooling net.

16. 

    Step16:Cool thoroughly after 2 hours. Scrape around with the release knife. Press the bottom by hand. Scrape the bottom with a knife. The demoulding is successful.