Cooking Steps

1. 

   Step1:Step 1: separate the yolk and albumen 2 in the egg separator, add corn oil, milk and sugar. Stir until there is no granule; 3. Sift in 2 / 3 of the low gluten powder. Stir in Z-shape until there is no granule; 4. Sift in the remaining 1 / 3 of the low gluten powder. Stir until there is no granule; 5. Whisk the albumen (1 medium speed whisk, 2 lemon juice medium speed whisk, 1 / 3 of the fine sugar medium speed whisk, 3 times the volume of the expanded protein without dropping Add 1 / 3 of the fine sugar 4 at the falling time and beat until the peak of the protein starts to drop. Add the rest of the fine sugar 5 and continue to beat until the grain of the protein is very obvious. Feel heavy. The peak of the protein is short and straight.) 6 take 1 / 3 of the protein cream and add it to the egg yolk paste. Mix with a rubber scraper. 7 mix the batter and pour it into the remaining protein cream. Cut and stir until it is completely fused. 8 pour the cake paste into the mold Gently drop from top to bottom for several times. Shake off bubbles. 9. Bake at 140 ℃ for 25 minutes in the middle layer of the upper and lower fire. Turn to 165 and bake for 30 minute