Cooking Steps

1. 

   Step1:Prepare all materials.

2. 

   Step2:Separate the yolk from the protein. Make sure the protein container is free of oil and water. Refrigerate the protein for standby. Mix the yolk with a hand beater and add corn oil.

3. 

   Step3:Add milk.

4. 

   Step4:Add the fine sugar and stir for about 5min until it is emulsified.

5. 

   Step5:Sift in low gluten flour and cornstarch.

6. 

   Step6:Use a scraper to cut and mix evenly until it is fine and free of particle paste. Pay attention not to over mix, so as not to cause flour gluten. The taste of cake is not soft.

7. 

   Step7:Use the electric beater to beat the egg white to the size of a fish eye bubble. Add 1 / 3 of the fine sugar. Continue beating until the egg white starts to become fine and bubbly. Add 1 / 3 of the sugar. Then beat until the surface of the egg white begins to show a pattern. Add the remaining 1 / 3 of the sugar. Beat until the beater is lifted. The egg white is in a sharp corner shape.

8. 

   Step8:Add 1 / 3 of the protein cream to the yolk paste. Use a scraper to remove the batter at the bottom. Turn it up from the bottom to the top and mix it evenly. Then pour the yolk paste into the remaining protein cream and mix it evenly to the delicate batter. Do not circle it to avoid the protein cream defoaming.

9. 

   Step9:Pour the mixed batter into the 8 inch cake mould. Smooth the surface slightly with a scraper. Hold the mould with both hands. Shake it gently on the table. Shake the air bubble out of the batter. The oven is equipped with upper and lower tube heating function in advance, and is preheated at 140 ℃. After preheating, put the mold on the grill, put it into the bottom layer of the oven, and bake for 60min.

10. 

    Step10:At the end of the program, take out the cake (insert it with a bamboo stick and pull it out without sticking), drop it once vertically 10 cm from the table height, shake out the internal heat, and immediately pour it on the air drying rack. After it is completely cool, demould it.