Cooking Steps

1. 

   Step1:Prepare two clean basins. Beat eggs. One yolk and one protein. The protein should not be stained with water, oil and yolk. It will not affect the whisking.

2. 

   Step2:Add 10 grams of sugar to the yolk. Beat wel

3. 

   Step3:Add milk, light cream, oil and lemon peel and mix well. Can not add lemon peel. Recently I like the aroma of lemon peel. Add a little.

4. 

   Step4:Sift in the low powder. Beat until you can't see the powder. It's sticky. Put it aside for use.

5. 

   Step5:Protein. Beat at low speed first. When it's a little frothy (more than above), drop in lemon juice (reduce pH value to help protein beat). Continue to beat. Add 55 grams of sugar in three or four times.

6. 

   Step6:Continue to beat the egg white until you can stand the corner. There is a little hook

7. 

   Step7:Take a quarter of the egg white cream, add it to the yolk paste, mix it with a scraper, and then add a quarter of the egg white cream, mix it well. You don't need to mix it too many times. It's almost OK. Mix it about five or six times each time. Finally, pour all the remaining protein cream into the egg yolk paste. Continue to stir. Stir until you can't see the protein. Pour in the mold. Do not pour too much. Mix air on one side. After pouring, tap the mold on the table. Suppress some big bubbles inside. If you use my mold, you can't work hard. Otherwise, it's too bad. The paste in it will be splattered.

8. 

   Step8:Preheat the oven at 170 ℃. Bake it on the upper side for 30 minutes. After baking, insert the bamboo stick. Take out the dough without touching it, it means it's done.

9. 

   Step9:Take out the cake. The cake is facing down. Put it on the cup to cool it. It can also be a cooling stand. Demoulding after complete cooling. About an hou

10. 

    Step10:Demouldin