Cooking Steps

1. 

   Step1:Prepare the material. Separate the egg white and yolk. Make sure the bowl is free of water and oi

2. 

   Step2:Drop a few drops of lemon juice into the egg white. Add soft white sugar three times. Whisk it to a dry foaming state at high speed (lift the head of the eggbeater and have a sharp foot

3. 

   Step3:Oil and milk are added to the yolk. Mix well. Sift and add low gluten flour. Mix to a particle free state

4. 

   Step4:Take 1 / 3 of the protein cream and add it into the egg yolk lake. Stir evenly. Then pour it all into the protein cream. Stir it from top to bottom. Never stir in circles to prevent defoaming.

5. 

   Step5:Pour the batter into the 8-inch movable bottom mold. Never brush the oil in the mold. Drop it twice. Shake out big bubbles. Bake at 150 ℃ for 50 minutes in the middle and lower layers of the oven

6. 

   Step6:When it's done, buckle it upside down on the radiator