Cooking Steps

1. 

   Step1:Prepare the material. The egg is about 50

2. 

   Step2:Protein and yolk separation. No oil, no water and no yolk in the protein basi

3. 

   Step3:Heat corn oil in water. Turn off the fire and take it out immediately in case of oil bloom. Don't be too hot

4. 

   Step4:Sift in low gluten flour and mix evenl

5. 

   Step5:Add milk and stir wel

6. 

   Step6:Add the egg and stir wel

7. 

   Step7:Stir until there is no particl

8. 

   Step8:Add the protein to the lemon juice. Whisk at low speed until it has a thick bubble. Add a third of sugar

9. 

   Step9:Whisk until blisters disappear. Add 1 / 3 suga

10. 

    Step10:Then whisk to a textured state at high speed. Add the last suga

11. 

    Step11:Continue to whisk at high speed until it is wet foaming. Pull up the beater and there is a hook

12. 

    Step12:Half the egg white into the yolk paste and mix wel

13. 

    Step13:Pour it back into the protein basin and mix wel

14. 

    Step14:Pour it into two 6-inch moulds. Shake twice. Shake out bubble

15. 

    Step15:Put the preheated oven 150 degrees. Lower layer. Heat up and down for 60 minutes. Water bath method. Add half of the water into the baking tray. Put the mold on the water. The bottom mold needs to be wrapped with a layer of tin paper

16. 

    Step16:Out of the oven and shake with hot air. Put on the baking net to cool and take off the film

17. 

    Step17:Delicious but not hot. Super soft cotto

18. 

    Step18:Very delicat