Cooking Steps

1. 

   Step1:Step 1. Separate the yolk and egg white into two different containers. The egg white container must be free of water and oil.

2. 

   Step2:Put the white sugar in the yolk container. Use the electric beater to stir until the sugar is almost melted (about 2 minutes)

3. 

   Step3:Next, pour the vegetable oil into the yolk liquid, mix it with the egg beater from the bottom to the top, and then pour in the milk and mix it evenly. Then spread the low gluten flour evenly. Use a scraper to stir evenly, as shown in the figure, without powder. Then the egg yolk is ready. Put it aside.

4. 

   Step4:Then clean and wipe the beater head used before. Add the white sugar that the egg white needs to the egg white and start to pass for a few minutes.

5. 

   Step5:Don't overdo it. As shown in the picture, the eggbeater slowly pulls up the egg white, which has sharp corners and will not collapse all at once.

6. 

   Step6:Then, mix 1 / 3 of the beaten egg white into the egg yolk household. Quickly mix it from the bottom to the top.

7. 

   Step7:Then. Return the yolk holder to the remaining 2 / 3 of the egg white. Continue to stir evenly.

8. 

   Step8:Then pour the liquid into the eight inch mold. Shake the table a few times. Shake off the big bubbles.

9. 

   Step9:Then put it in the preheated oven. I set the temperature to 150 degrees. The time is 50 minutes.

10. 

    Step10:It's time. Take it out. Let it cool for 20 minutes. The thin and crispy cake bottom is ready. It's delicious.

11. 

    Step11:The back of the buckle is like this.

12. 

    Step12:This is what I made before, with cream, strawberries, bananas and chocolate beans.