1. Prepare materials.
2. Brush the mold with a thin layer of corn oil to prevent sticking.
3. Squeeze 30 grams of lemon juice for later use.
4. Put all the eggs in the basin. Add caster sugar all at once.
5. If the whisk does not turn on, first break the eggs, and then turn on the high-speed insulated water to beat them.
6. Keep sending it until you lift the eggbeater and draw a figure 8 without disappearing immediately.
7. Sift in the low-gluten flour twice and mix it evenly before proceeding for the second time.
8. Take another pot, add corn oil, water, salt, lemon juice, and salt to the pot. Stir until it is milky and thick. Add the lemon zest imported from Austria and stir evenly.
9. Take out a small portion of the beaten egg batter and add it to step 8, and mix well.
10. Pour back into the egg batter and mix well.
11. Put the mixed egg paste into a piping bag.
12. Cut a small mouth and squeeze it into the mold.
13. After squeezing everything, shake the mold a few times to produce large bubbles.
Put it into the preheated oven, and bake at 170°C for 20 minutes.
1. The eggs are best at room temperature, and the eggs taken out of the refrigerator must be warmed up. Egg insulation water is easier to pass, which saves time.
2. The oven must be preheated in advance, at least 15 minutes.
3. Brush the mold with a layer of oil to prevent sticking.
4. Salt is to increase the flavor of the cake, and it can also be left on.