Cooking Steps

1. 

   Step1:Egg yolk and protein separation. The protein is put into a basin without water and oil and refrigerate

2. 

   Step2:Water and corn oil mixed with fresh lemon juice. Stir wel

3. 

   Step3:Sift in the low gluten flour. Mix well with the zigzag shape of the hand egg beater

4. 

   Step4:Add yolk. Mix wel

5. 

   Step5:The mixed yolk paste is delicate and gloss

6. 

   Step6:Whisk the protein in the lemon juice until there is a big bubble, then add 1 / 3 of the fine sugar and continue to whisk. Add sugar for the second time. Continue to beat.

7. 

   Step7:When the lines of the protein cream are more obvious, add the remaining sugar. Continue to stir at a low speed to pull out the sticky hook

8. 

   Step8:Mix a third of the cream with the yolk past

9. 

   Step9:Return to the albumen cream bowl. Continue to mix from bottom to to

10. 

    Step10:Put it into a paper cup. Put it into a fully preheated oven at 7:00. Bake the upper and lower tubes of the middle layer at 130 ℃ for 40 minutes, turn them to 150 ℃ for 10 minutes, and then color and finalize them