Cooking Steps

1. 

   Step1:Separate the egg white and yolk. Put them into two clean beating containers respectively. Pay attention that the yolk cannot be mixed with the yolk liquid, otherwise it cannot be sent away. And a small amount of the yolk can be mixed with the yol

2. 

   Step2:Pour the milk and vegetable oil into the yolk liquid and shake it to cover the yolk. Prevent the surface layer from dry skin when the yolk is standin

3. 

   Step3:The electric eggbeater is used to beat the egg white. First, the egg white is broken at a low speed, then it is turned to a high speed. After the air bubble is turned from transparent to white and delicate, the eggbeater has a small sharp hook. At this time, fine sugar can be added. Add 1 / 3 granulated sugar for the first time. The protein cream will become soft after adding sugar. Continue to use the high-grade protein cream to harden again. Whisk until the egg beater has a sharp hook. Add 1 / 3 granulated sugar for the second time and continue to whisk at a high speed. Note that the protein on the edge of the basin should also be whipped until the sharp hook appears again. Add the remaining 1 / 3 granulated sugar for the third time and add 5g of corn starch. Stir it and whisk it until it is medium speed Stir the corn starch evenly. Use a scraper to scrape the protein cream splashed on the edge of the basin to the middle. At this time, the eggbeater is perpendicular to the middle of the basin and slowly circles the protein cream. After a few circles, lift the eggbeater to see whether the state of the sharp hook (it should be dry straight hook) and whether the protein cream is even, fine and glossy. You can also touch the protein cream by hand. It should be strong and delicate. Use a scraper to open the protein cream. Inside and outside The bubbles are uniform. The beaten protein cream can stand for 2-3 minutes to observe the stat

4. 

   Step4:At this time, preheat the oven. Heat up and down for 160 ℃ for 5-10 minutes

5. 

   Step5:The time when the egg white cream is still is used to pass the egg yolk paste low gluten flour into the egg yolk liquid by sieving. Use the hand beater to circle and stir to make the material mix evenly and emulsify to make the flour produce viscosity. Mix until no flour particles can be seen. (pay attention not to over mix or make the flour gluten). Pay attention to that the oil on the edge of the basin needs to be scraped to the egg yolk paste by a scraper for mixing. The whole process will be good in 2-3 minutes. The color of the good yolk paste is even, and the scraper is lifted up and flows down smoothl

6. 

   Step6:Now check the albumen cream - lift up a lump of albumen cream with a clean hand beater to check. The bubbles inside and outside of the albumen cream are uniform and there is no change before standing. It means that the albumen cream is stable. Just use the hand beater to stir a few circles of albumen cream and the small bubbles will become uniform

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