Cooking Steps

1. 

   Step1:Take 40 grams of passion fruit juice for standby.

2. 

   Step2:Separate the protein and yolk. Make sure the container is free of oil and water. Wipe the eggs taken out from the refrigerator with a paper towel. Avoid the moisture on the surface of the eggs mixing into the protein basin.

3. 

   Step3:Put thyme juice, corn oil and 15g sugar into the basin. Mix well. Beat until there is no oil bubble and sugar melting.

4. 

   Step4:Add the sifted low powder. Cut and mix well. No dry powder or particles are found.

5. 

   Step5:Add the yolk twice. Cut and mix each time. Mix well.

6. 

   Step6:The last yolk batter is very delicate. It has no particles.

7. 

   Step7:Add 40 grams of sugar three times. Hit the protein with a long, sharp and flexible hook. The whole protein cream is delicate and glossy.

8. 

   Step8:The yolk paste just prepared will be stirred a few times. After just beating the egg white, the yolk paste will become more delicate and soft after standing. Put in 1 / 3 protein.

9. 

   Step9:It can be mixed by turning or cutting. The batter is fine and smooth without particles. Pour the batter back into the protein bowl.

10. 

    Step10:Continue mixing. The finished batter is also delicate, glossy and elastic.

11. 

    Step11:Put the batter into the mounting bag. Squeeze it into a suitable mold. Shake it a few times to remove the big bubbles.

12. 

    Step12:Bake in the oven for about 20 minutes. (preheat the oven at 120 ℃ in advance and 150 ℃ in advance).

13. 

    Step13:Demoulding.

14. 

    Step14:Finished produc

15. 

    Step15:Finished produc

16. 

    Step16:Finished produc