Cooking Steps

1. 

   Step1:Eggs at normal temperature (eggs in summer are best refrigerated, so the yolk is not easy to break). The egg yolk is separated. The basin for pouring the egg yolk is large and must be free of water and oil. Before use, wipe it dry with kitchen paper and then use it. The egg yolk can be put into a clean bowl. At this time, you can preheat the oven at 150 ℃ and 160 ℃.

2. 

   Step2:In addition, take a dry bowl. Weigh the low gluten flour. Low gluten flour has less degree of gluten. It is helpful to the cake's hair. The cake's taste is light and does not dry the throat. Novices must not use high gluten flour. It is possible to bake out omelette. I've baked the medium gluten flour. The hair is also very high. Maybe the taste is worse.

3. 

   Step3:Now make the yolk batter. Take another big clean basin. It's called the yolk batter basin. Pour warm water into the basin.

4. 

   Step4:Then pour the corn oil into the egg yolk paste bowl.

5. 

   Step5:Add 20 grams of sugar to the yolk batter.

6. 

   Step6:Mix the water, oil and sugar evenly with the egg.

7. 

   Step7:Sift the low gluten flour into the yolk paste bowl.

8. 

   Step8:You can also sift the low gluten flour on the oilpaper first, and then pour it into the egg yolk paste basin.

9. 

   Step9:Mix the butterscotch in a small circle with the egg pump. As shown in the picture, it is good to form a ball. Do not over mix. The flour will affect the cake's hair.

10. 

    Step10:Pour the yolk into the yolk paste basin. Mix with the yolk in a circle again.

11. 

    Step11:A fine yolk paste will appear soon. This is OK. Do not over mix.

12. 

    Step12:You can add a few drops of vanilla essence to remove the smell in the egg yolk paste.

13. 

    Step13:In addition, take a dry bowl. Weigh the sugar needed for the protein.

14. 

    Step14:Add a few drops of lemon juice in the protein basin. Balance the acid and alkali. Increase the beating rate.

15. 

    Step15:Use the electric egg beater. Don't ask if you can use the chopsticks instead? No. The egg white is not in place. It can only be egg cake. Beat the protein into the fish net bubble as shown in the figure and add 1 / 3 sugar.

16. 

    Step16:Continue to spread the protein to the fine foam. Add 1/3 sugar.

17. 

    Step17:Continue to beat the protein until the striation does not disappear. Add the remaining 1 / 3 of sugar.

18. 

    Step18:Continue to send the egg beater to the point where the egg beater appears upright. The egg beater is ready. It is suggested that the speed of eggbeater should be lowered when the protein is crooked. One is to control the protein state. The other is to adjust the whole protein to be delicate. There won't be many big bubbles.

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    Step19:Play wel

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