Cooking Steps

1. 

   Step1:Weigh the material. Separate the egg white and yol

2. 

   Step2:Break up the eggs. Then add sugar. Add salad oi

3. 

   Step3:Add milk and stir wel

4. 

   Step4:Sift in low gluten flour three times. Mix smoothl

5. 

   Step5:It's a batter that's stirred

6. 

   Step6:Beat the protein until it has bubbles at medium speed. Then beat in 1 / 3 white sugar. Beat again, then add 1 / 3 white sugar. Beat again until it is hard to foam

7. 

   Step7:When the protein is hit and lifted, it's a short sharp corner. Then it's obvious that when the protein is stirred, there's resistance

8. 

   Step8:Mix the egg white into the yolk paste three times. Remember to cross it when mixing (you can watch the video on the Internet if you can't). Never circle it. Otherwise, the cake will be white

9. 

   Step9:Pour the batter into the 8-inch mold, and then shake bubbles from top to bottom

10. 

    Step10:Bake in the oven at 150 ℃ for 50 minutes. The temperature depends on the personal oven

11. 

    Step11:I bake it at 150 ℃ for 20 minutes, then turn it to 120 ℃ to continue baking. Pay attention to the surface temperature of the cake when baking

12. 

    Step12:It's super soft. And it's easy to release