Cooking Steps

1. 

   Step1:Prepare the ingredients. The eggs are five. And weigh.

2. 

   Step2:The yolk and the egg white are respectively in containers without oil or water.

3. 

   Step3:Make the egg yolk paste first. Break the egg yolk with the hand beater. Add the milk and continue beating until you can't see the milk.

4. 

   Step4:Add corn oil. Mix the oil and egg mixture completely. (salad oil is OK. But it must be tasteless.) butter or olive oil is not recommended.

5. 

   Step5:Sift in the flour with low gluten. Mix it evenly with the hand beater until you can't see the flour (when mixing, use the hand beater to stir it back and forth in a zigzag shape. Don't stir it in circles to avoid the gluten.

6. 

   Step6:In this way, the yolk paste is ready. Put it aside for use. (the batter drops easily and smoothly when lifting the eggbeater, and there is no dry powder.

7. 

   Step7:Egg white. Add lemon juice to egg white (white vinegar is OK

8. 

   Step8:The electric egg beater will whisk the protein to the fish eye bubble at high speed. Add three parts of sugar. Continue to whisk at high speed. The egg white bubble disappears. When it is delicate, add one third of sugar. Continue to whisk.

9. 

   Step9:The electric eggbeater can beat at a high speed. Add the last third of sugar when it is wet foaming. Continue to beat until the protein appears fine lines. Turn the electric eggbeater to a low speed for a while. When you feel some resistance, you can stop beating to avoid defoaming. Lift the eggbeater to have a slight hook, as shown in the figure

10. 

    Step10:It's easy to put three thirds of the protein into the egg yolk paste with a silica gel knife. Stir evenly (remember the technique. Don't stir it cost effectively to avoid defoaming) from the bottom to the top. The technique should be light.

11. 

    Step11:Add another third of the protein cream into the yolk paste. Continue with the above technique. Stir until you can't see the protein cream.

12. 

    Step12:Finally, pour the yolk paste into the container of the protein cream. Continue to mix until the protein cream is not visible.

13. 

    Step13:The mixed cake paste is delicate, smooth, full and poured into the cake mold.

14. 

    Step14:Drop the cake mould from the top to the bottom, and make bubbles. (can fall several times

15. 

    Step15:Preheat the oven at 150 ℃ for 5 minutes. Place the mold on the lower layer of the oven. Bake it for 3540 minutes on the upper and lower fire. The specific time is set according to the temperature of the oven at home.

16. 

    Step16:After 40 minutes, put on the insulated gloves. Take out the baking tray. Drop it vertically. Shake out the heat. You can turn it upside down and bake it on the ne

17. 

    Step17:

18. 

    Step18: