Cooking Steps

1. 

   Step1:Add corn oil and milk in tur

2. 

   Step2:Mix and mix every time a raw material is adde

3. 

   Step3:Sift the low gluten flour for us

4. 

   Step4:Add the low gluten flour into the egg beater in several times. Stir until you can't see the dry flour

5. 

   Step5:Add the yolk into the batter in several times. Mix with the z-word technique. Don't make a circle, so as to avoid the gluten in the batter

6. 

   Step6:Put the mixed yolk batter aside for use. At this time, preheat the oven for 170 ℃ and 10 minutes

7. 

   Step7:Remove the protein from the refrigerator. Add a few drops of white vinegar or lemon juice until the fish is in the eye and add the first sugar

8. 

   Step8:Continue until you can see the light lines. Then add the second suga

9. 

   Step9:The medium speed is sent to the protein to become foam and delicate. Hit the big hook of the cream frost and bend it down to show that it is ready. (photo

10. 

    Step10:Pour 1 / 2 of the egg cream into the egg yolk paste. Use the hand beater to quickly mix from the bottom to the top

11. 

    Step11:Then pour the mixed egg batter into the egg batter. Turn it over until you can't see the egg cream

12. 

    Step12:Take a small bowl. Dig a little cake paste and mix it evenly with tea powde

13. 

    Step13:Mix and pour into the batte

14. 

    Step14:It's just a few irregular stirrings

15. 

    Step15:Pour the cake paste from 20cm into the 28 * 28 golden baking tray in the French baking mold. Shake it gently on the table top. Shake out bubbles

16. 

    Step16:Put it in the oven. Heat 150 and heat 170 ℃ for 18 minute

17. 

    Step17:Perfect colorin

18. 

    Step18:Finished product drawin

19. 

    Step19:Finished product drawin

20. 

    Step20:Finished product drawin