Step1:1. Separation of yolk and egg white. Make sure there is no water or oil in the protein basin. Don't get the yolk into the protein basin. 2. Add 25g white sugar, 40g corn oil and 40g milk into the yolk basin in turn. Stir wel
Step2:3. Sift 85g of low gluten flour into the yolk basin (be sure to sift). Mix it evenly in Z-shape. Do not stir it in circles (flour is easy to get gluten). 4. After the above materials are ready, preheat the oven at 135 ℃ for 10 minutes
Step3:5. Weigh 50g white granulated sugar. Start to beat the protein. 6. Add a few drops of lemon juice or white vinegar to the protein. Add a third of white granulated sugar when foaming at high speed. Add another third of white granulated sugar when there is a small bubble. Beat until there is a pattern. Continue to beat until there is a hard foaming (there is a small sharp hook. The inverted protein cream in the protein basin cannot fall off
Step4:7. Take one third of the egg white cream and put it into the egg yolk basin. Stir it in the zigzag shape evenly. Then pour the mixture back into the egg yolk basin. Stir it all evenly. 8. Prepare the paper cup. Put the egg white into the flower mounting bag. Squeeze it into the paper cup. It's 80% full. Put it into the second layer from the bottom of the preheated oven (there are four layers in my oven
Step5:9. Bake for 20 minutes at 135 ° C. then bake for 15 minutes at 150 ° C. This will not crack
Cooking tips:There are two key points - turning and beating the egg whites to make dishes delicious.