1. Separation of yolk. The basin containing egg whites should be oil-free and water-free. It is best to use a stainless steel basin.

2. Flour needs sieving.

3. When the egg whites are beaten into fish-eye bubbles with an egg beater, add 1/3 fine sugar, continue beating until the egg whites begin to thicken, and then add 1/3 sugar. Continue to beat until the protein is sticky and lines appear on the surface, and add the remaining 1/3 sugar.

4. Until the eggbeater is lifted, the protein can pull out the curved sharp corner, which means that it has reached the level of wet foaming. When the eggbeater is lifted, the egg white can pull out a short and upright sharp corner, even if it is successful. The beaten egg whites are refrigerated in the refrigerator.

5.5 Add 30 grams of fine sugar to the egg yolk and gently break it up with an egg beater. Don't send

6. Add 40 grams of salad oil and 40 grams of milk and mix well.

7. Add the sieved flour and gently stir with a rubber scraper. Don't stir too much to avoid gluten in flour.

8. Put 1/3 protein into the yolk paste.

9. Stir gently with a rubber scraper. After stirring evenly, pour all the egg yolk paste into the bowl filled with egg white and stir evenly in the same way until the egg white and egg yolk paste are fully mixed.

10. Put the pot on the ceramic electric stove and heat it in advance.

1 1. Pour the mixed cake paste into the inner lid of stainless steel pot.

12. If you use an induction cooker or an electric ceramic stove, you can use two fires. At first, I thought it would take 20 minutes to bake such a big cake, 15 minutes, and I was shocked by the fragrant aroma. As soon as I saw that the lid was out of the arch, I immediately opened the lid and saw that it was successful.