Cooking Steps

1. 

   Step1:Separate the egg white and yolk. There should be no oil and no water in the albumen basi

2. 

   Step2:Add white sugar to the yolk. Stir wel

3. 

   Step3:Add corn oil and pure milk. Mix wel

4. 

   Step4:Sift in low gluten flour. Stir evenly. It should be fast. Do not mix too long. Avoid gluten

5. 

   Step5:Stir until there is no particle

6. 

   Step6:Add lemon juice to the protein. Beat with electric egg beate

7. 

   Step7:Beat at low speed until blistered. Add 1 / 3 suga

8. 

   Step8:Medium speed until blisters disappear. Add 1 / 3 suga

9. 

   Step9:Whisk to textured condition at high speed. Add the last third of sugar

10. 

    Step10:Continue to whisk until hard foaming at high speed. Take out the egg beater's short protein and stand upright.

11. 

    Step11:One third of the protein is put into the yolk paste. Use a mixing knife to mix it from bottom to top

12. 

    Step12:Pour it back into the protein basin. Stir evenl

13. 

    Step13:Pour into the 6-inch film holder. Shake twice. Shake out bubbles. Wrap a layer of tin paper under the film holder. Put it in the middle layer of the preheated oven. 120 ℃ for 50 minutes

14. 

    Step14:Shake the oven for a few times. Shake out the hot gas. Back button the baking net. After cooling, it can be demoulded

15. 

    Step15:It's completely freehand demoulding. I think it's OK

16. 

    Step16:Finished product drawin