Cooking Steps

1. 

   Step1:Use the electronic scale to weigh out the required materials - eggs 3 fine sugar 46 g water 20 g salad oil 33 g cake powder 50 g salt 1 g lemon juice 2

2. 

   Step2:Separate the egg white and yolk. Put them in two clean containers without water or oil. (remember that there can't be a little yolk in the egg white. Otherwise, the protein can't be sent.

3. 

   Step3:Beat the protein - add 33 grams of sugar, salt and lemon juice. Beat until the foam is neutral. (inverted container protein does not flow out.)

4. 

   Step4:To make batter - add 13 grams of sugar, water and salad oil to the yolk and stir until the sugar melts.

5. 

   Step5:Sift the cake powder into the egg paste and stir until there is no dry powder.

6. 

   Step6:Divide the egg white into two parts and mix it up and down with the batter. Or mix with Zhi shape.

7. 

   Step7:Pour the mixed batter into a 6-inch mold (I don't have a 6-inch mold at home. The 8-inch mold I used is tragic

8. 

   Step8:Put the mold into the middle layer of the pre heated oven. Bake at 150 ℃ for 45 minutes. The oven temperature and time are adjusted according to the oven temperature.

9. 

   Step9:You have to beat it a few times after it's out of the oven. Shake out the heat in the cake. Turn it upside down immediately.

10. 

    Step10:It can be demoulded after thoroughly cooling.

11. 

    Step11:Be sure to cool before demoulding. Otherwise, it will collapse and retract.

12. 

    Step12:The mould is too big. It's a little thin. But the taste is OK. Continue to study and explore tomorrow. Until it succeeds.

13. 

    Step13:Finished product drawin

14. 

    Step14:Finished product drawin

15. 

    Step15:Finished product drawin

16. 

    Step16:Finished product drawin