1. First pour corn oil, egg yolks, and cocktail into a basin
2. Then sift the low-gluten flour into the basin
3. Use a whisk to mix by hand first, and then use an electric whisk for about ten seconds. Don't beat it for too long and it will tend to become muscular! After laying it, place a plate for spare
4. Next, we will beat the egg whites, and add the fine sugar to the egg whites in three batches. It is best to add it with cornstarch when adding it once!
5. Just send it to dry foaming, lift up the egg beater as shown in the figure, the meringue presents an upright small sharp corner
6. First take a part of the meringue and mix it with the egg yolk paste. Remember to use cutting or mixing techniques.
7. After mixing, pour the whole into the remaining meringue basin, and mix it with the same method of turning or cutting (preheat the oven at 160 degrees)
8. The mixed cake batter is fluffy and light
9. Pour the cake batter into the 6-inch hollow mold and 6-inch round mold of Xuechu. After pouring, shake the mold on the table three times to shake out the big bubbles inside.
10. Put it into the middle and lower layer of the Haishi C30 oven, bake at 160°C for 30 minutes and then bake at 155°C for 10 minutes!
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