Cooking Steps

1. 

   Step1:Dry the bowl with tianhi Meihua paper towe

2. 

   Step2:Separate the egg white and yolk. Pay attention not to touch a trace of yolk when separating the egg white (the bowl containing the egg white must be free of oil and water

3. 

   Step3:Pour milk, vegetable oil and sugar into the bow

4. 

   Step4:Mix evenly with egg beater to emulsif

5. 

   Step5:Sift in low gluten flou

6. 

   Step6:Use the egg beater to hit the ten character technique. Stir well until there is no granul

7. 

   Step7:Pour in the yolk. Continue to use the beater. It's the same as ten method to mix evenl

8. 

   Step8:Mixed batter is smooth and delicat

9. 

   Step9:Add a few drops of lemon juice or white vinegar to the egg white. Add sugar three times and beat it with an electric beater until it is stiff and foamy. Lift the beater head. The beater head is short and upright (forget to take a picture in this step

10. 

    Step10:Take 1 / 3 of the protein cream and put it into the egg yolk paste. Use the silica gel scraper to turn and cut to mix evenly

11. 

    Step11:Mix the batter into 2 / 3 of the protein cream. Use the same method. Mix until the protein and batter are completely integrated

12. 

    Step12:The batter is very delicate and smooth

13. 

    Step13:Pour the cake paste into the mold. Drop it gently from top to bottom. Shake off the bubbles

14. 

    Step14:Preheat the oven to 150 degrees. Bake in the middle for 50 minute

15. 

    Step15:Take out the baked cake and drop it twice immediately. Put it on the baking net to cool down

16. 

    Step16:Finished product drawin

17. 

    Step17:Finished product drawin