Cooking Steps

1. 

   Step1:A basin without water or oil. Five proteins. Use the electric egg beater for a few seconds. Beat until the big bubble and put a third of the sugar. Then continue to play.

2. 

   Step2:About a minute. Put another third of sugar when you hit the obvious small bubble. Then hit and hit.

3. 

   Step3:Beat for another minute or two until the lines appear and put the last third of the sugar. Then hit hit hit.

4. 

   Step4:I'll beat it till it's purple. Protein upright. Protein does not flow in the basin. Then refrigerate. Here's the mayonnaise.

5. 

   Step5:Add sugar, milk and corn oil to the yolk. Electric egg beater for about ten seconds. Beat well. Then you can preheat the oven. My oven is beautiful 30L. The actual temperature is much higher. So I use 115 degrees. Please adjust according to your oven temper.

6. 

   Step6:Sift the low powder twice. The electric egg beater can play for up to ten seconds at a time. Beat well as soon as possible. The actual measurement is too long, and it is easy to get tendon...

7. 

   Step7:The egg yolk will do.

8. 

   Step8:Take the protein out of the fridge. Use a scraper to take about one-third of the protein and mix in the egg yolk paste. Mix well and then pour the yolk paste into the egg white part. Mix well. Don't make circles. I use a scraper to insert the paste near my body and push it along the edge of the basin to the opposite side and turn it over. That picture is too beautiful for me to describe. Forgive my lack of vocabulary...

9. 

   Step9:Pour the mixed paste into the mold. The gods taught us that we can't use non stick mold. Then fall the mold from about 20cm in the air to shake out big bubbles. Extraneous - can really shake out bubbles. The first time I was shocked, I thought it was amazing. It's the charm of baking.

10. 

    Step10:Put it in the preheated oven. If it's a four layer oven, put it in the lower middle layer, which is the second layer from the bottom to the top. Heat up and down 115 ℃ for 60 minutes. Then bake for about 15 minutes at 125 ℃.

11. 

    Step11:It looks like it's been baked for 25 minutes. It's a toss.

12. 

    Step12:For 55 minutes.

13. 

    Step13:Take it out after the sting. First, drop the mold from the middle of the air. Then buckle it upside down on the baking net. Let it cool before taking it out.

14. 

    Step14:The bubble didn't come out. But the taste is good..