Cooking Steps

1. 

   Step1:Get all the materials read

2. 

   Step2:Separate the egg white from the egg yolk. Use the hand beater to break the egg yolk and add 18 grams of white sugar to mix.

3. 

   Step3:Add milk and salad oil to the yolk paste and mix well.

4. 

   Step4:Sift the flour into the yolk past

5. 

   Step5:It's very important to stir the flour after sifting. Never circle it clockwise. Use a hand beater to cut and stir it. The shorter the time is, the better. The previous failure was due to the long-time circle stirring

6. 

   Step6:When the egg yolk is battered, put it aside. Start beating the egg white. Make sure the egg white basin is large and dry. When the eggbeater has big bubbles, add one third of 36 grams of sugar to the basin and beat it

7. 

   Step7:Beat until the big bubbles turn into small ones, then add a third of sugar and bea

8. 

   Step8:When the protein vesicles disappear. Add the last third of sugar when the striation comes ou

9. 

   Step9:Finally, turn off the eggbeater and slowly lift the eggbeater. The straight sharp corner appears as shown in the figure. It means that the hard foaming has been achieved

10. 

    Step10:Take a third of the protein with a rubber scrape

11. 

    Step11:Add in the yolk paste. (my yolk paste looks so yellow because I use the eggs of my pure grandmother's native chicken

12. 

    Step12:It's also very important to stir the albumen paste. Never stir it in circles. Be sure to cut it like a stir fry, and move quickly. The longer you drag it, the easier it is for the albumen to defoaming

13. 

    Step13:Pour the batter you just mixed into the remaining two-thirds of the albumen basin. Quickly cut and mix

14. 

    Step14:The batter is basically like thi

15. 

    Step15:Pour the batter into a 6-inch grinder. Then shake the grinder on the table for a few times. Let the atmosphere bubble out. The cake is not easy to crack

16. 

    Step16:Put it in the preheated 150 ℃ oven 10 minutes ago. Heat the middle layer up and down for 150 ℃ 40 minutes (previously, people said 175 ℃ 30 minutes. After I tried, the outside of the cake is not good-looking. 150 ℃ 40 minutes is the best in both color and taste

17. 

    Step17:Shake on the table a few times after the furnace is put out, and then turn it upside down on the grid to cool down. Then demould it. I didn't use a demoulding knife. Anyway, I used water to demould it violently if I ate it myself. If I want to be beautiful, it's easy to demould it with a demoulding knife made of plastic material. Then I wipe the small slag on the edge with my hand and it's very bright