1Mix milk, salad oil, 10 grams of sugar, salt and egg yolk evenly. Pour into sifted flour separately. Cut and mix from bottom to top to avoid gluten and egg yolk paste.
2Pour the white vinegar into the protein, then use the electric egg whisk to form the foam, pour 30 grams of sugar into the hard foam.
3Pour 1/3 of the protein into the yolk paste. Cut and mix from the bottom up. Do not draw circles to avoid defoaming. Pour the yolk paste into the remaining protein and stir it. At the same time, preheat the oven at 180 degrees.
4Pour in the mould, shake it gently for several times, put it on the bottom floor of the oven at 150 degrees for four or five centimeters, put it upside down in the baking pan, cool it, and reverse the demoulding box of the cake.
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