65g milk, 65g corn oil, 80g sugar, low-gluten flour 100g, and 5 eggs.

working methods

1. Pour the corn oil into a clean container, add the milk and stir well.

2. Add 20 grams of sugar and mix well. At this time, the yolk separated from the egg is also added and stirred evenly.

3. Sieve in the low powder.

4. Stir into a delicate egg yolk paste.

5. Add lemon juice to protein.

6. put it in the chef's machine, open the third gear and add sugar three times. Add sugar for the first time when there are big bubbles. Stir until you pull out the eggbeater until you see a small upright tip.

7. Divide one-third of the egg white paste into the egg yolk paste, stir evenly, and use the method of cutting and mixing.

8. Then pour the stirred egg paste into the egg white and continue to stir evenly through cutting.

9. Pour the stirred batter into the mold.

10, and put it into a preheated Bai Cui oven, with the middle and lower floors at fire 120 degrees and fire 140 degrees for about 60 minutes.