Cooking Steps

1. 

   Step1:First separate the egg white and yolk. Pay attention not to have water. Oil (with the help of the egg separator) to make the batter - put the pure milk and corn oil into the yolk and mix evenly and fully emulsif

2. 

   Step2:Sift the flour and add it. Mix it evenly with a hand beater to make the paste sticky until it is free of granules

3. 

   Step3:Put the lid on the fridg

4. 

   Step4:Beat egg white with a little juice to quickly beat (lemon juice can stabilize the protein and remove the fishy smell). After stirring out the white, add 1 / 3 sugar powder to continue to beat. Stir quickly into a Z-shaped shape. (I use manual beating. The speed can be adjusted freely according to the beating degree. Generally, it can be shaped in 15 to 20 minutes

5. 

   Step5:Beat until the egg beater has a sharp corner. Add half of the sugar powder and continue to beat. Add the remaining sugar powder and corn starch into the sharp hook again and stir evenly. Scrape in the edge and stir

6. 

   Step6:Until the egg cream is fine and glossy, it will not flow when lifting the egg beate

7. 

   Step7:Take out 1 / 3 of the protein cream and put it into the batter and mix evenly ⚠️ Do not stir in circles. Pour the batter into the remaining albumen cream. Stir evenly until no white albumen cream can be seen ⚠️ The texture of the mixed batter is fine without obvious bubble

8. 

   Step8:Pour the batter into the mould. Shake the mould and beat it to let it out of the air. Preheat the oven for 160 degrees and bake for 30 minutes (it can be adjusted according to the power of the oven) until it reaches the highest point and then fall back for about 10 minutes

9. 

   Step9:Take out the baked cake and beat it all the time. Pour out the extra hot air and buckle it until it is completely cooled and demoulded. Cut the cake into a dense and delicate shape. There is no obvious shrinkage. That proves your success...