Cooking Steps

1. 

   Step1:Separate the yolk from the whites.

2. 

   Step2:Add milk. 20 grams of sugar and corn oil to the yolk.

3. 

   Step3:Mix well.

4. 

   Step4:Sift in the low gluten flour.

5. 

   Step5:Mix well again.

6. 

   Step6:Beat the egg whites with a beater at low speed until they are blistered. Add a few drops of white vinegar and the remaining sugar. Whisk to dry protein cream at high speed.

7. 

   Step7:Take one third of the protein cream and add it into the yolk solution. Mix well. Then take one third of the protein cream and put it into the yolk solution.

8. 

   Step8:Mix well.

9. 

   Step9:Pour the batter into the remaining cream. Stir evenly.

10. 

    Step10:12 even mold into a small paper cup. Mix the egg paste into the paper cup 7 full.

11. 

    Step11:Preheat the oven in advance. Put the mold in the middle of the oven. Heat up and down. 160 ° C. 20 minutes.