Cooking Steps

1. 

   Step1:Cut up the lemon and squeeze the juice. Take 10 grams and set aside.

2. 

   Step2:Butter softens at room temperature. Brush the mold evenly with wool brush. Easy to demould.

3. 

   Step3:Preheat the oven at 170 degrees. Add milk, oil and lemon juice into the milk pot. Stir well by hand. Fully emulsify.

4. 

   Step4:Heat the small fire to boiling. Turn off the fire for standby.

5. 

   Step5:Separate the egg white and yolk. Keep the container free of oil and water.

6. 

   Step6:Whisk the egg beater at low speed until it is thick. Add the first sugar.

7. 

   Step7:High speed to fine foam. Add second granulated sugar.

8. 

   Step8:Continue to whisk at high speed until it is wet and foamy. Add the remaining fine sugar.

9. 

   Step9:Whisk at high speed until there is a small upright hook on the egg head. Turn to low speed and continue to whisk for a few minutes to finish the protein cream.

10. 

    Step10:Add the yolk. Continue to beat for a few minutes.

11. 

    Step11:A good cake paste.

12. 

    Step12:Low gluten flour is sifted twice and added. Mix evenly.

13. 

    Step13:Turn over the cake batter.

14. 

    Step14:Pour the mixture of milk, oil and lemon juice into the cake paste. Stir well. The cake paste is very shiny.

15. 

    Step15:Pour the cake paste into the decoration bag.

16. 

    Step16:Evenly squeeze into the mold. Squeeze 8 points full. Big bubbles are produced by dropping the mould lightly.

17. 

    Step17:Put it in the middle layer of the oven. Bake it at 160 ℃ for 2025 minutes. Color the surface.

18. 

    Step18:Screw down the mold after it is out of the furnace. Knock it a few times to demould it. Cool at room temperature.

19. 

    Step19:Finished product drawin

20. 

    Step20:Finished product drawin

21. 

    Step21:Finished product drawin

22. 

    Step22:Finished product drawin

23. 

    Step23:Finished product drawin

24. 

    Step24:Finished product drawin