Cooking Steps

1. 

   Step1:Clean the 7-inch hollow mold of the kitchen and dry it with a paper towel.

2. 

   Step2:Separate the yolk and the egg white. Put the egg white into a container without water or oil. Refrigerate it.

3. 

   Step3:Pour corn oil and milk into a bowl. Mix well with a hand whisk.

4. 

   Step4:Sift in the low gluten flour.

5. 

   Step5:Use the hand beater to mix the batter irregularly to make a even and delicate batter. At this time, the batter will be dry. When the yolk is added, it will become delicate.

6. 

   Step6:Put the yolk in the batter.

7. 

   Step7:Continue to use the hand beater to stir evenly. Make a delicate yolk paste. Put it aside for use.

8. 

   Step8:Add a few drops of white vinegar to the egg white. Add sugar in three times. Beat until stiff and foamy. Preheat the oven 150 degrees.

9. 

   Step9:Take one third of the protein and put it into the yolk paste. Mix them evenly by turning and cutting.

10. 

    Step10:Then pour the batter into the remaining protein and mix well.

11. 

    Step11:Pour the batter from a high place into a 7-inch hollow mold.

12. 

    Step12:Big bubbles come out of the light shock.

13. 

    Step13:Put it in the preheated 150 degree oven. Bake for 40 minutes.

14. 

    Step14:Fall from a high place and buckle it on the wine bottle quickly after it is out of the furnace. Demould it after cooling.

15. 

    Step15:Demoulding and disk mounting.

16. 

    Step16:7-inch hollow mold. Easy to demould.

17. 

    Step17:。