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1. Milk and salad oil
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2. Stir until the cow and oil are completely fused and emulsified
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3. Sift in the whole wheat flour
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4. "Z" shape is evenly mixed
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5. Add egg yolk
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6. "Z" shape is evenly mixed
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7. Beat with an electric whisk until coarsely soaked, add 1/3 sugar, 1 pinch of salt and a few drops of lemon juice
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8. Beat until fine foam, then add 1/3 sugar
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9. Continue to beat until the grain is formed, add the remaining sugar
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10. Continue to beat until dry foaming; (dry foaming: the egg beater is pulled up from the meringue, with sharp corners that stand upright)
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11. Before you prepare to mix the batter, go to preheat the oven, 175 degrees, take 1/3 of the meringue into the egg yolk batter bowl, cut and mix evenly with a spatula (turn it up and down, don't make a circle)
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12. Then take 1/3 of the meringue into the egg yolk paste bowl, cut and mix evenly with a spatula
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13. Pour all of the egg yolk batter bowl into the meringue bowl, and mix evenly to a delicate batter
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14. Pour the mixed cake batter into a clean 18cm movable bottom hollow mold, or two 15cm hollow molds (no oil or water)
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15. Knock the cake mold on the table a few times and put it into the preheated oven at 170 degrees and bake for 45 minutes; increase the temperature by 5 degrees when the oven is preheated. When the temperature is lowered.
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16. Bake two 6-inch hollows at 160 degrees for 45 minutes
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17. Take it out immediately after baking, and cool down
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18. Take a photo, cut it, eat it
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Tips:The temperature and time can be controlled by yourself, anyway, just bake it.
