Cooking Steps

1. 

   Step1:Separate the egg white and yolk. Freeze the egg white. Make the yolk paste here. When the batter is finished, the egg white is almost frozen. Beat and sprinkle the yolk with sugar a.

2. 

   Step2:It's a little whit

3. 

   Step3:Add milk, mix well and add corn oil. Gently bring to this slightly whitish state. Gently mix and emulsify

4. 

   Step4:Add the sifted low gluten flour. Mix with the Z-shaped method until you can't see the dry powder. It's a thick and flowing egg yolk paste. Because each brand of flour doesn't need to absorb water. Some egg yolk pastes have different consistency. This doesn't matter much. It's a failure to adjust the amount of flour. Generally adjust the range of flour is 5 to 10 grams.

5. 

   Step5:The egg liquid is taken out from the freezer. Because the time is short, the protein has not been frozen to the state of ice dregs. It can be used at this time. If the batter is delayed for a long time, there will be ice dregs. A thin layer of ice dregs around is the best state. Add rose salt. It's best if it can be ground into powder. My salt particles are a little big. Remember to preheat the furnace 150 degrees at this time.

6. 

   Step6:Start to beat the protein. Add a third of the sugar B when you hit the big and small bubbles at medium and high speed.

7. 

   Step7:When the bubble is fine, add second granulated sugar

8. 

   Step8:Add the sugar for the last time when you get the wrinkles. Then turn the eggbeater to the lowest speed

9. 

   Step9:Low speed finishing to this neutral and hard state. No caking. Finally, we must slow down. This kind of protein is very delicate.

10. 

    Step10:Take a third to a quarter of the edge of the bowl and mix with the yolk paste. Then pour in all the remaining protein. Mix gently.

11. 

    Step11:The batter should be fine and smooth with light. Be careful not to blister.

12. 

    Step12:One 8-inch round mold. It's about 7cm high. It's just seven minutes full when pouring in. Remember to shake the mold gently. Shake out the big bubbles

13. 

    Step13:Preheat at 150 ℃, bake at 140 ℃ for 50 minutes, and bake at 150 ℃ for 15 minutes. When the time is up to three minutes, the oven will be out of the oven. Buckle it upside down. Completely cool and release it.

14. 

    Step14:Proper full mol

15. 

    Step15:It's inflated to the highest point.

16. 

    Step16:Yes. This picture is taken by sister ting. I used it.