Cooking Steps

1. 

   Step1:Separate the albumen egg white into two tubs without water or oil. Add 30g sugar to the egg yolk and stir wel

2. 

   Step2:Add milk. Stir corn oil evenl

3. 

   Step3:Sift low gluten flour. Mix evenly without particle

4. 

   Step4:The rest of the sugar is added to the protein in three times. Before the egg white is sent, drop a few drops of lemon juice first. The eggbeater is sent at a low speed throughout the whole process. Make big eye bubbles. Add the first sugar. Make a slight pattern. Add the third sugar. Continue to make a clear pattern. When the eggbeater mentions a small vertical triangle, it is dry foaming

5. 

   Step5:Add the beaten protein into the yolk paste three times. Stir the bottom batter up. Use light technique. Don't draw circles. Don't over stir. It's easy to defoaming

6. 

   Step6:Raise the batter to 20cm and pour it into the mould. Knock it twice. Remove the bubbles. Preheat the oven to 150 ℃ and bake for 50 minutes

7. 

   Step7:Don't take it out immediately after baking. Wait for half a minute. Turn it out of the oven. Cool it thoroughly and demould it

8. 

   Step8:Finished product drawin

9. 

   Step9:Finished product drawin