Cooking Steps

1. 

   Step1:Milk and salad oil are mixed in one direction with a manual eggbeater. Stir until the milk is slightly white. It is OK if the oil and milk are separate

2. 

   Step2:Low gluten flour tastes better after screenin

3. 

   Step3:Stir until there are no particles

4. 

   Step4:Add yolks in batche

5. 

   Step5:Put the yolk into the flour paste. Mix the yolk and the flour paste completely and make the yolk paste even. Avoid circling when mixing the yolk past

6. 

   Step6:At this time, preheat the oven first and then beat the egg white. Add a few drops of lemon juice to the protein. First, use high-grade whisk. Add a third of sugar when you see the big fish's eye bleb.

7. 

   Step7:After the addition of fine sugar, the cream can be changed into medium and low-grade to wet and hard foaming medium and low-grade to be very delicate and stable.

8. 

   Step8:Put a third of the cream into the yolk paste and mix wel

9. 

   Step9:Then pour the yolk paste into the remaining two-thirds of the cream. Mix it completely in a Z-shaped way. Remember to be fast and light all the way.

10. 

    Step10:The batter is only 7:00 or 7:05. You can use paper cups or other small molds to bake more batter together. Then from the height of about 10 cm, drop two or three times the mould with batter to help eliminate big bubbles.

11. 

    Step11:The batter must be put into the middle and lower layers of the preheated oven (the temperature measured by the thermometer shall prevail), or it will defoaming. I bake 45 minutes at 145 degree