Cooking Steps

1. 

   Step1:Oil 25g + milk 25g + egg yolk + sugar 8g mi

2. 

   Step2:Sift 8g corn starch and 37G low gluten flour to the above yolk paste. Mix well until there is no granule.

3. 

   Step3:Put the protein in sugar for three times (put 1 / 3 sugar for the first time to make small bubbles, then put 1 / 3 sugar for the seventh time to make wrinkles, then put all sugar for the seventh time to make white cream. The sharp point is small curve.

4. 

   Step4:Take 1 / 3 protein to the yolk batter. Mix up and down or left and right zigzags. Do not beat in circles. Add the remaining protein and mix up.

5. 

   Step5:Pour the batter into the mold. Shake 2 times. Place in the middle or lower layer of the oven. Bake at 150 ℃ for 30 minutes.

6. 

   Step6:Take it out and shake it for a few times. Turn it upside down and cool it on the baking net. Finish.