Cooking Steps

1. 

   Step1:Separate the egg white and yolk. Put them into a bowl without water or oil. (the eggs must be refrigerated. The yolk cannot be mixed in the egg white. Otherwise, it will fail to pass.

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   Step2:Add 75ml pure milk and 60ml corn oil to the egg yolk, and then add 15g fine sugar. It is OK without sugar.

3. 

   Step3:Mix the egg liquid with the beater until it is free of water and oil. Forget to take pictures

4. 

   Step4:Sift 100g of low gluten flour through permanent siev

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   Step5:Then the hand eggbeater shall be uniformly stirred in the Z shape. The stirred state must be fine, sticky and particle free. (do not draw circles when mixing, because it will make the paste gluten, increase the difficulty of later mixing, and affect the taste

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   Step6:When the egg white is sent to the fisheye (with big bubbles), add one third of the sugar

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   Step7:Beat the egg white until it gets bigger (more and more). The egg white turns white. There is only a slight bulge when lifting the beater. At this time, add 20g sugar for the second time. Beat the beater at a medium speed.

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   Step8:Whisk the egg white to the wet foaming (more fluffy state). Lift up the beater. There are small soft peaks on the egg white. But when it will bend, add the last sugar 20g. Whisk the egg again at a low speed.

9. 

   Step9:When the egg white is sent to the beater, it will bring up a small sharp peak (hard foaming) that will not pour. The egg white is sent.

10. 

    Step10:Turn on the oven. Select Qifeng mode. Set the time to 60 minutes. Preheat. (my Heidegger oven has the function of automatic preheating. It doesn't have the function of automatic preheating. You can choose the upper and lower tubes for 150 degrees. It's OK to preheat for 510 minutes.

11. 

    Step11:Scoop out a third of the beaten egg white. Put it in the yolk batter and mix well. (do not draw a circle when turning the mixture. Use the J shaped mixing technique. Turn the bowl while turning it. Drawing a circle will cause the egg white to defoaming.

12. 

    Step12:Pour the mixed yolk paste back into the remaining egg white. Continue to use the J shape to mix evenly. The texture of the mixed batter is fine, no obvious caking and no obvious big bubbles can be seen.

13. 

    Step13:That's what the batter looks like

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    Step14:Pour the finely mixed egg white and yolk paste into the 8-inch Qifeng mould from a height of 15cm. (pouring from a height of 15cm can automatically eliminate the big bubbles in the batte

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