Cooking Steps

1. 

   Step1:Separate the yolk and the egg white. Put them in two pots respectively.

2. 

   Step2:Half the sugar in the yolk. Use an egg beater. Break the yolk a little.

3. 

   Step3:Add vegetable oil in several times. Beat with the egg beater every time until it is well mixed, and then add the next time.

4. 

   Step4:Add water. Don't use an eggbeater. Mix well.

5. 

   Step5:Sift the low powder, add it to the egg yolk paste, and add the tea powder. As for the dosage, add it by yourself. If you like, you can add red beans by yoursel

6. 

   Step6:Only make the yolk paste, and then process the egg white. This is the most important step. Add a few drops of white vinegar (less is better than more) into the egg white basin, and beat with the egg beater. Start at low speed.

7. 

   Step7:Beat until the fish eye blebs. Add the remaining sugar. It can be 1 / 3.

8. 

   Step8:Stir slightly and then transfer to high speed. Continue beating. Until close to the bubble. Add 1/3 sugar.

9. 

   Step9:Keep going at high speed. Beat until there is a little texture. Add the remaining sugar. Be patient. Beat with high speed until hard foaming. Note - the standard is - back button basin. The egg white will not flow at all. It will not fall down.

10. 

    Step10:At this time, use the low speed to stir slightl

11. 

    Step11:Take 1 / 3 of the protein and mix well with the yolk paste. The technique is cutting and mixing. Preheat oven - 160 degrees.

12. 

    Step12:After mixing, add the yolk paste to the remaining protein. Cut and mix evenl

13. 

    Step13:Pour in the mold. Drop it a few times. Shake out big bubbles.

14. 

    Step14:Put it in the oven. Lower. 160 degrees. An hour.

15. 

    Step15:After it's out of the furnace, I still fell down a few times and buckled quickly. After cooling completely, demoulding can be don