Cooking Steps

1. 

   Step1:Material collectio

2. 

   Step2:Separate the egg yolk from the protein. This is the yolk

3. 

   Step3:It's a separate protei

4. 

   Step4:Then put the corn oil and milk into the yolk. Mix well

5. 

   Step5:It's a batter mixed with egg yol

6. 

   Step6:Then add the low gluten flour in twice. Put it in half for the first time. Mix well. Then put the remaining half. Mix well

7. 

   Step7:This is the mixed yolk paste. The state of fluidity. The water absorption of each flour is different. The yolk paste should not be too dry. If you feel too dry when mixing, you should add some milk to neutralize it. If the batter is too thin, you should add some low gluten flour to neutralize it. Finally, the state of making the batter is fluidity. As shown in the figure Put the batter aside for later us

8. 

   Step8:Next, let's kill the protein. First, drop a few drops of lemon juice. If there is no white vinegar at home, we can replace it with white vinegar. First, kill the protein to the bubbling state

9. 

   Step9:Then add the sugar in the formula in three times to kill. This is the first time to put it

10. 

    Step10:The first time you add sugar, you can add the second time if you have a little pattern

11. 

    Step11:This is the second time to add sugar to kill. The lines are more and more clear. And they don't disappear

12. 

    Step12:This is the third time to add sugar. The lines are clear. When lifting the beater, there are straight little sharp hooks. This kind of state protein cream will be eliminated

13. 

    Step13:Then add the egg white cream into the batter twice. The first time, add it evenly. Pay attention to the mixing technique. Up and down + shape mixing. It's like cooking. Stir and rotate the plate at the same time. Remember not to draw a circle. Otherwise, it will be defoaming. Once the egg white cream is defoaming, the whole cake will fail. So the mixing technique is very important

14. 

    Step14:This is the batter mixed with half of the protein cream. You can't see the protein cream particles when you stir it. It's ok if it's even

15. 

    Step15:Add the remaining protein cream. Continue to stir evenl

16. 

    Step16:It's a batter that's stirred. It's also liquid. If the last batter you come out is too dry to flow, it can prove that the yolk batter you made before is too dry. Or the reason why the protein cream is too hard

17. 

    Step17:Prepare a 6-inch anode movable bottom mold. Pour the batter in slowly. The batter is liquid. When pouring, you can see the texture of batter layer by layer