Ingredients list: 5 eggs, 60g corn oil, 60g milk, 80g low flour, 4g baking powder, 20g purple rice flour, a little lemon juice and 60g fine sugar.

operation sequence/order

1. Separate egg whites from egg yolks, and mix corn oil and milk thoroughly until emulsified.

2. Sieve all the powder, add it into the liquid, stir until there is no dry powder, then add egg yolk and mix well to draw a Z shape.

3. Send egg whites with sugar and a small amount of lemon juice. The sending time is about 4 minutes and 20 seconds. The chef machine 1 1 shifts to the seventh gear for about 30 seconds. Send it to a stiff little corner.

4. Take a small amount of egg white and egg yolk paste and mix well. Pay attention to the technique of mixing. Then pour the mixed egg yolk paste into the remaining egg white and continue to stir evenly. Stir until it becomes fine, smooth and free of particles.

5. Pour the batter into the mold, stir well, then shake out bubbles on the table and bake in the oven.

6. The baking time is about 150 degrees for 50 to 55 minutes. Discuss the exact time with your oven. Each oven has a different temper and a different temperature. Follow the previous situation.

7. Take it out after baking, shake it twice on the table, and immediately buckle it on the drying net until it is completely cooled and demoulded.

Precautions:

1. Corn oil and milk should be fully emulsified to avoid water-oil separation, which will lead to the failure of subsequent steps.

2. Sieving powder can ensure that the cakes made are more delicate.

3. Stir the egg yolk paste evenly. Don't stir too much to prevent gluten. After adding the egg whites, stir well to avoid defoaming.

Finally, the most important thing is that the oven has different heat and temperature. You can bake according to the previous baking time.