Cooking Steps

1. 

   Step1:First, the egg yolk is separated from the protein. The protein is put into the refrigerator and refrigerated. Add 20 grams of sugar to the egg yolk to break it up (the total sugar content is 70 grams

2. 

   Step2:First put in corn oil and beat evenly. Then pour in milk and continue to beat. When you don't put in low gluten flour, it can be rougher. Make the materials in the mixture completely.

3. 

   Step3:Sift in low gluten flour (low gluten flour must be sifted. Do not be lazy

4. 

   Step4:Z-shape mixing batter. Make it not smooth with dry powder (don't over mix, so as to avoid gluten

5. 

   Step5:At this time, preheat the oven to 150 degrees. Put a few drops of lemon juice or white vinegar into the albumen basin. Whisk the egg beater vertically at high speed. Put sugar for the first time when there is a big fisheye bubble (the amount of sugar in the albumen cream is 50g. Put it in three times

6. 

   Step6:Until the egg white cream stands upright with small sharp corners.

7. 

   Step7:First, mix 1 / 3 of the protein cream into the egg yolk paste, just like stir fry.

8. 

   Step8:Pour the batter into the rest of the protein cream and continue to stir. Stir gently and quickly until the batter is completely integrated.

9. 

   Step9:Pour it into the eight inch mould, and shake it gently for a few times to produce large bubbles.

10. 

    Step10:Oven 150 degrees in the lower. 60 minutes to start baking.

11. 

    Step11:This is the cake being baked.

12. 

    Step12:Take out the baked cake and drop it twice. Turn it upside down immediately and let it cool. Cool it completely before demoulding.

13. 

    Step13:Cut and enjoy. The tissue is delicate, soft and delicious.