Cooking Steps

1. 

   Step1:Separate protein and yolk. Make sure there is no oil or water in the container. Wipe the eggs taken out from the refrigerator with a paper towel to avoid water vapor on the surface of the eggs mixing into the protein basin. My eggs are not big. After shelling, they are 150g protein and 75g yolk respectively (for reference).

2. 

   Step2:Put oil, water, milk powder and 20g sugar into the basin. Mix well. Beat until there is no oil foam and sugar melting.

3. 

   Step3:Add the low flour and black sesame powder sifted and mixed in advance. Cut and mix well. No dry flour or particles are found.

4. 

   Step4:Add the yolk twice. Cut and mix each time. Mix well.

5. 

   Step5:The last yolk batter is very delicate. It has no particles.

6. 

   Step6:Beat the egg white. Add a few drops of lemon juice. Add 50 grams of sugar three times. Beat until the egg white is a long, sharp and flexible hook. The whole egg white cream is delicate and glossy.

7. 

   Step7: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.

8. 

   Step8:The mixing method is not compulsory. It can be turned or cut. Do not circle. Then pour the batter back into the protein bowl.

9. 

   Step9:Continue mixing. The finished batter is also delicate, glossy and elastic.

10. 

    Step10:Pour the batter into the 7-inch hollow mold of the school kitchen. Shake the mold gently.

11. 

    Step11:Bake in the oven for about 60 minutes. (the oven shall be preheated 125 ℃ in advance and 155 ℃ in advance).

12. 

    Step12:After baking, take out and shake the mold immediately, and then screw it back.

13. 

    Step13:After cooling, it can be demoulded.

14. 

    Step14:Organization.

15. 

    Step15:Finished product drawin

16. 

    Step16:Finished product drawin