Cooking Steps

1. 

   Step1:Pour four eggs and sugar into the basin. Beat the eggbeater at high speed for 8 minutes, then turn to low speed for 2 minute

2. 

   Step2:Sift in the low gluten powder and mix it up and down with the mixing shove

3. 

   Step3:Pour the mixed egg liquid into the mold. The upper tube is stable at 162 ℃ and the lower tube temperature is 165 for 37 minutes

4. 

   Step4:Whisk the cream and sugar together and spread evenly with a spatula.