Prepare the ingredients and weigh them. Eggs are refrigerated in the refrigerator. Put water, oil and fine sugar into a basin, whip them by hand, and mix them quickly for emulsification. Add low-gluten flour that has been sieved twice or more. Stir, don't stir hard, it will cause gluten in flour.

1. Prepare the ingredients and weigh them. Eggs are best stored in the refrigerator.

2. Put water, oil and fine sugar into a basin and pump them by hand for rapid mixing and emulsification.

3, emulsification is milky white, must be emulsified in place, which determines the success or failure of your cake.

4. Add low-gluten flour that has been sieved for more than two times.

5, mix it, don't mix around, it will lead to gluten in the flour.

6. After adding the egg yolk, stir with the Z-shaped or one-word method. The prepared batter is very delicate and put aside for use.

7. After the egg white is foamed, add the fine sugar three times.

8. The state of hair is very delicate and hard to foam.

9. Take out one-third of the protein paste and put it into the egg yolk paste to stir and mix.

10, pour the stirred batter into the protein paste.

1 1, stir well.

12, and pour into the mold. Shake it before entering the furnace to shake off the big bubbles.

13. Bake in a preheated oven 150 for 50 minutes.

14. Take out the back button and cool it, then demould it.

15, the cut tissue surface is very delicate.