Cooking Steps

1. 

   Step1:Pour 15 grams of milk, sugar powder, corn oil and egg yolk into a bowl. Mix and beat until melted.

2. 

   Step2:Sift in the powder through a sieve and stir evenly. The yolk paste flows down thick. Put it aside and stand for use.

3. 

   Step3:Add white vinegar when beating the egg white into the fish eye bubble. Then put in 10 grams of sugar powder. Beat with the first gear to make small bubbles.

4. 

   Step4:Add another 10 grams of powdered sugar. Use the third gear to continue to produce the lines.

5. 

   Step5:Finally add the remaining 10 grams of sugar powder. Continue to beat until it is dry foaming. The buckle will not fall off.

6. 

   Step6:Add the beaten egg white into the yolk paste three times. Turn it up and down and stir evenly without drawing a circle.

7. 

   Step7:Pour the batter into the baking pan. Shake out the bubbles.

8. 

   Step8:Bake for 45 minutes at 150 ℃.

9. 

   Step9:Shake the mould twice immediately after it is put out of the furnace and turn it back on the mesh plate to cool it. Only when it is completely cool can it be demoulded.

10. 

    Step10:Cake diameter 19cm. Height 5.5cm . weight 340g.

11. 

    Step11:It's not long to learn how to make cakes. There are about 10 times before and after. I'm lack of experience. There are inevitably deficiencies. But. The cake is delicious.

12. 

    Step12:Bazhen powder Baizhu 2G, lentil 2G, dangshen 2G, Poria 2G, lotus seed 3G, euryale seed 3G, job's tears 3G, yam 3G.