Cooking Steps

1. 

   Step1:Ingredients: 5 eggs, 90g low gluten flour, 80g white sugar, 50ml milk, 50ml salad oil (corn oil), 3 drops white vinegar.

2. 

   Step2:Yolk liquid - first separate the egg white and yolk.

3. 

   Step3:Mix 30g white sugar in the egg yolk (add it twice) evenly.

4. 

   Step4:Add 50ml of corn oil (twice) and stir evenl

5. 

   Step5:Then add 50ml of milk and mix well.

6. 

   Step6:Add 90g of low gluten flour.

7. 

   Step7:Stir without particles. Yolk liqui

8. 

   Step8:Protein liquid production - 50g white sugar is added in three times. The first time it is made into fisheye foam (the degree of protein beating determines the quality of the cake).

9. 

   Step9:The second time, it's a soft peak. Add white sugar.

10. 

    Step10:The third time, it's a hard peak. Add all the remaining sugar. Drop a few more drops of white vinegar.

11. 

    Step11:Finally, the protein is added into the yolk liquid twice and stirred evenly.

12. 

    Step12:Pour into the mold.

13. 

    Step13:170 ℃ 38 minute

14. 

    Step14:The taste is deep and fragrant with aftertaste. It tastes soft and attractive in the mouth. It has a unique flavor. It's unforgettable.