Cooking Steps

1. 

   Step1:Separation of egg white and yolk. There should be no yolk in the protein during separation, which will affect the egg yolk. Add sugar powder into the yolk and stir until the sugar powder is melted.

2. 

   Step2:Then add corn oil and stir well. Then add milk and stir well.

3. 

   Step3:Then mix and sift the low powder into the egg yolk. Use the scraper to mix up and down to prevent the gluten. Stir well and set aside. Then preheat the oven. Heat up and down 160 degrees.

4. 

   Step4:The protein is first roughened. Then 70 grams of sugar powder are added in three times. Each time, it is fully stirred before adding the next portion. Finally, whisk until there are obvious scratches. Then lift the eggbeater to have a sharp peak. It is OK to bend slightly. Do not over whisk the protein.

5. 

   Step5:Then pour one third of the albumen paste into the egg yolk paste. Turn it up and down with a scraper and mix evenly. Do not make circles to prevent the albumen from defoaming. Then pour it back into the albumen paste and mix evenly.

6. 

   Step6:Then pour it into the baking tray. The baking tray mold can be added with tin paper or oil paper. It can also be poured in and flattened without adding. You can hold the baking tray horizontally with both hands and shake out big bubbles on the table. That way you can put it in the oven. About 160 degrees and 50 minutes.

7. 

   Step7:Finally, take it out and cool it before demoulding.