Cooking Steps

1. 

   Step1:Prepare all material

2. 

   Step2:Separate the egg white and yolk into two basins without water or oi

3. 

   Step3:Add milk and corn oil to the yolk and beat well. Set asid

4. 

   Step4:Drop a few drops of lemon juice into the egg white and beat the egg white with an electric beate

5. 

   Step5:Beat the protein at low speed until it becomes bigger. The foam starts to become fine. Add 1/3 fine sugar. Turn to high speed and continue to send

6. 

   Step6:Beat until the protein becomes fine. The naked eye can see that the needle tip bubble is added with a third of fine sugar. Continue to beat at high speed

7. 

   Step7:The protein will be sent to a more delicate level. Basically, no corn eye starch and the last 1/3 fine sugar can be seen

8. 

   Step8:Whisk the egg white to dry foaming. There is a beautiful small sharp corner when lifting the egg beater. Put it aside for use

9. 

   Step9:Sift the low gluten flour into the yolk solution. Mix wel

10. 

    Step10:Mixed egg yolk past

11. 

    Step11:Check whether the protein cream is stable. If it is unstable, you can use the hand beater to beat it for several times to restore the delicate and smooth stable state

12. 

    Step12:Remove one third of the egg white cream and mix well in the yolk past

13. 

    Step13:Mix the egg yolk paste into the remaining protein crea

14. 

    Step14:Pour the cake batter into the mold from high altitude. Shake the table lightl

15. 

    Step15:Make a few strokes in the cake paste with a toothpick. Pick out the big bubbles. Bake in the oven at 150 ℃ for 60 minutes

16. 

    Step16:Take it out immediately after baking and shake it lightly on the table top. Buckle it upside down on the drying net. Cool it and demoul

17. 

    Step17:Finished product drawin

18. 

    Step18:Finished product drawin