Cooking Steps

1. 

   Step1:Materials are ready.

2. 

   Step2:Separate the egg from the egg yolk. The protein basin must be free of water and oil.

3. 

   Step3:Put the corn oil into the milk pot and heat it over low heat. When it's heated to a little bubble, turn off the heat.

4. 

   Step4:Pour the corn oil into a clean, dry bowl. Sift in the low gluten flour. Stir well with egg pump. Let stand and cool.

5. 

   Step5:Add the yolk to the 4-step flour. Stir well with egg.

6. 

   Step6:Add milk. Stir gently.

7. 

   Step7:Stir until the yolk is fine and free of powder. At this time, preheat the oven at 170 ℃.

8. 

   Step8:Protein. Add a few drops of lemon juice. Beat with electric eggbeater. Add sugar three times. Finally, pull up the egg. The egg is curved. About nine.

9. 

   Step9:Put one-third of the protein into the egg yolk paste bowl. Stir gently with your hand.

10. 

    Step10:Well stirred.

11. 

    Step11:Then pour the mixed cake paste into the albumen basin. Stir well with egg. The novice can use the scraper to turn the mixture from the bottom to the top. Finally, the cake paste is delicate and ribbon like. The grain is not easy to disappear in three seconds.

12. 

    Step12:Pour a little water into the pan. Put the grill on the pan.

13. 

    Step13:Squeeze the cake paste into the paper cup. It's eight full. I'm a little less crowded. Light shock and big bubble.

14. 

    Step14:After the oven is preheated, carefully put the cake baking plate into the oven. Bake at 170 ℃ for 60 minutes. Look at the state. The cake fragrance comes out and the surface color is golden. This is my oven temperature and time. For reference only.

15. 

    Step15:The cake is delicate and delicious. It's best to eat it after a few hours.