Cooking Steps

1. 

   Step1:Prepare ingredients: 90g low gluten flour, 50ml salad oil, 50ml pure milk, 80g sugar, 5 egg

2. 

   Step2:Yolk liquid production - first separate the protein and yolk of 5 eggs. Mix 5 yolks, then add the prepared salad oil. Continue to mix.

3. 

   Step3:) pour in milk and stir wel

4. 

   Step4:) pour 90g of low gluten flour into the yolk mixture. Use the egg beater to manually draw the Z word and mix it evenly. (it can't be stirred in circles) until there is no flour particles in the egg mixture. It must be very delicate.

5. 

   Step5:) lift the egg beater. The yolk liquid is fine and no particles slide down smoothly, that is, the yolk liquid is ready. Put it aside for use.

6. 

   Step6:) egg white production - drop a few drops of lemon juice or white vinegar. Put the egg white basin into the automatic machine egg beater to prepare for the egg white.

7. 

   Step7:) beat the protein into thick bubbles (large bubbles) and put in one third of 80g fine sugar powder. Continue to beat the protei

8. 

   Step8:) until there is no big bubble in the protein, put 1 / 3 sugar powder into the small bubble. Continue to beat the protein.

9. 

   Step9:The fine grain of protein has become white A kind of Add the third sugar powder (the last third). Continue to beat. At this time, you can beat the protein at a low spee

10. 

    Step10:After beating, lift up the eggbeater and see that there is a sharp corner at the bottom of the eggbeater, which proves that the protein has been sent at this time. (the whipped protein looks like cream

11. 

    Step11:) put one third of the egg yolk mixture into the egg yolk mixture just made (stir it up and down with a scraper or spoon. It's light and fast, and can't be circled or counter clockwise

12. 

    Step12:Pour the mixed egg white and yolk into the remaining 2 / 3 of the beaten egg white. Continue to stir in the same way.

13. 

    Step13:) pour the mixed egg white and yolk liquid into the 8-storage cake mold. After pouring, lift the cake mold by hand and shake it on the table. Shake up the bubbles. Then scrape the surface of the cake liquid with a scraper. (preheat the oven at 150 ℃ for 5 minutes

14. 

    Step14:) after preheating the oven, put the cake liquid into the oven. Heat it up and down for 150 degrees. Bake for 45 minutes. (pay attention to the observation of baking time. The cake liquid will be slowly covered. Half of the success will be achieved.

15. 

    Step15:) roasted for 15 minute

16. 

    Step16:) take out the eggs after the tes