1. 1. Insert the butterfly stick in the mixing bowl, 6 egg whites + 60 grams of fine sugar (add a few drops of lemon juice or white vinegar), time 2:30, speed 3.5, take out the butterfly stick, and pour out the beaten egg whites
2. 2. 6 egg yolks plus 10 grams of rock sugar powder, 5 seconds, speed 4 3. Add 50 grams of milk, 50 grams of salad oil, 80 grams of low powder, time 15 seconds, speed 3 (you can scrape the pot once in the middle)
3.
4. Add 1/3 of the whipped egg whites into the mixing bowl and stir evenly by hand
5. Pour out the egg yolk paste mixed in the pot into the remaining egg whites, and stir evenly by hand cutting and mixing
4. 6. Pour the mixed egg batter into the mold and put it into the preheated oven
5.
8-inch cake mold, 150 degrees, 70 minutes;
6-inch cake mold, 160 degrees, 50 minutes;
Small paper cup, 175 degrees, 25 minutes.
Tips:Adjust the temperature and time according to your own oven.