Cooking Steps

1. 

   Step1:Put corn oil, milk and sugar in the cooking basin and beat them to emulsification state, that is to say, they are completely integrate

2. 

   Step2:Sifted low gluten flour and millet flou

3. 

   Step3:Use your hands to draw the Z-shaped words and mix them until there is no dry powder. It doesn't matter if there are pimples on the surface. It doesn't need to be stirred too much. To avoid stringin

4. 

   Step4:Add yol

5. 

   Step5:Mix until it is even. The pimples will disappear completely. The paste is in a delicate and glossy state

6. 

   Step6:Put the protein in the chef's noodle barrel without water or oil. Add the lemon juic

7. 

   Step7:Beat at high speed until the fish's eye blebs start. Add 1 / 3 sugar

8. 

   Step8:Continue beating until the protein is fine. Add the second 1 / 3 of sugar

9. 

   Step9:Change the medium speed and low speed. Hit the egg white with a slight grain. Add the last 1 / 3 of fine sugar. Beat the good egg white cream. It is light in texture. It will rebound if you touch it with the egg pump. Lift the egg beater as shown in the picture

10. 

    Step10:Take 1 / 3 of the protein cream. Mix it with the yolk paste. Mix it evenly by hand

11. 

    Step11:Pour the mixed yolk paste back into the protein cream. Turn it over with a spatula and mix wel

12. 

    Step12:Pour the batter into the mold naturally from a high place. In order to break the bubbles in the batter, it is almost full. The expansion force is quite large. Shake the mold and put it into the oven

13. 

    Step13:Lower layer of the oven. Heat up and down. Turn on the air oven. 155 ℃ for 40 minutes. When the temperature reaches the highest point and falls down steadily, continue to bake for about three or four minutes

14. 

    Step14:Shake the mould after it is put out of the furnace. Turn it upside down and let it cool

15. 

    Step15:Demouldin