1. Large collection of ingredients.
2. Put the milk in the vegetable oil and stir gently.
3. The egg yolk protein is separated from the egg. (The bowl must be water-free and oil-free)
4. Pour the egg yolk into the liquid of oil and milk and stir gently.
5. Pour in the high-gluten flour, stir evenly until there are no particles and let it stand.
6. Put the egg whites into a large basin without water and oil, use the electric actuator to make big bubbles in the fourth gear, add one-third of the powdered sugar (the powdered sugar is added to the cornstarch beforehand and mix well), and continue to beat the egg whites at the fourth gear until The egg whites are whitish and add the second powdered sugar (the remaining half).
7. When the egg whites start to be viscous, add the remaining powdered sugar for the third time and continue to beat.
8. Until you pick it upside down like a triangle.
9. Put one-third of the whipped egg whites into the egg batter and stir gently.
10. After stirring, pour into the remaining whipped egg whites and continue to stir gently.
11. Stir the batter.
12. Pour it into the mold and "smash" it hard to shake out the blisters.
13. Put it in the preheated oven (upper and lower tube 150 degrees, ten minutes), set the time for 60 minutes (upper and lower tube 150 degrees).
14. This is what it looks like after 20 minutes of baking.
15. When the time is up, take it out immediately and let it cool down. (It is best to put it on the iron frame so as not to retract)
16. Fluffy and delicious, so tempting to look at?
Tips:You can use sugar instead of powdered sugar. The temper of each oven is uncertain, so it depends on your own oven. Be careful when taking the cake and don't burn it.
