Cooking Steps

1. 

   Step1:Emulsification of milk, corn oil and sugar. Stir for a while more to make the emulsification full. Then add low gluten flour and finally add egg yol

2. 

   Step2:Stir well and sift. It's recommended to buy a coarse mesh screen. Don't sift the yolk paste with powder. (you blame me if you can't pass

3. 

   Step3:Fresh and refrigerated egg whites produce more stable protein cream. The egg whites that have been placed for a long time are very lax, easy to defoamer. Add fine sugar in several times. When you make fish eye bleb like this, add it for the first time. At this time, you can use high-speed whipping. Sugar is tissue building. Add small amount in several times. The protein will be more stable

4. 

   Step4:Continue to add sugar. Reduce the speed of the eggbeater to medium speed when there is no big bubble

5. 

   Step5:At this time, the third sugar has been added. There are obvious lines. The eggbeater speed drops to the lowest level. It begins to enter the finishing protein stage. Pay attention to the edge to the center. Do not leave the edge residue

6. 

   Step6:Finally, slowly shake off part of the protein. Recognize the status when there is a small part left on the beater's head. If there is a lot of protein left on the beater's head, it will affect your judgment

7. 

   Step7:Add the albumen cream into the yolk paste in three times. Make a good copy every time. It's not afraid to mix the albumen well. (stir fry is OK

8. 

   Step8:Add second egg white crea

9. 

   Step9:The third time. Thoroughly mix well. No big bubbles

10. 

    Step10:Pour it into the mold. (if using silica gel hollow mold, it's better to apply oil and sprinkle a little powder to do anti sticking treatment. It's mainly smooth when it comes out. What I didn't apply oil comes out is fluffy. Do not deal with the metal mold. Use it directly

11. 

    Step11:I've used 150 ° C 45 minutes in a small household oven. I've used 150 ° C 60 minutes in a magic flute layer oven. It's 130 / 130 (up and down the fire) 60 minutes. These are the temperatures of the ovens that have been used before. Please grasp them according to your own oven temper. (reference is that you can refer to mine. But not necessarily you can do the same.

12. 

    Step12:After it's out of the furnace, it's necessary to back buckle it after a slight shock. No matter what mold is used, it's necessary to back buckle it. Take off the mold after it's completely cool

13. 

    Step13:It's the effect of forgetting to oil and dust

14. 

    Step14:The tissue is super delicate, without big pores. It's really like eating clouds ☁️

15. 

    Step15:The 8-inch Qi wind baked in this stove. The color will be darker

16. 

    Step16:The captain's flutis

17. 

    Step17: