Cooking Steps

1. 

   Step1:Prepare all kinds of material

2. 

   Step2:Prepare two bowls (better if stainless steel bowl) to separate the egg white and yolk. Pay attention that there should be no yolk in the egg white (I didn't have time to take pictures in the process of making, so I used tinrry to make a six inch picture

3. 

   Step3:Pour pure milk and vegetable oil into the egg yolk bowl. Set asid

4. 

   Step4:Beat the egg white. The electric egg beater breaks the egg white at a low speed. Then change the high speed egg white (if the egg is taken out of the refrigerator and heated back, don't forget to wipe the water outside the egg shell

5. 

   Step5:When the egg white has a sharp hook, sugar can be added. Add it in three times. Add 1 / 3 for the first time. Whisk it at high speed until the sharp hook is lifted

6. 

   Step6:One third of the first sugar is added and sent like thi

7. 

   Step7:Until the egg beater is lifted and has a sharp hook. This sharp hook is also the judgment standard at the back - please not

8. 

   Step8:Add the remaining 1 / 2 sugar and continue to beat until there is a sharp hook. Don't forget to lift the eggbeater and look at the egg white cream on the edge of the hook and basin

9. 

   Step9:Add the remaining white granulated sugar and corn starch into the protein and stir it at a medium spee

10. 

    Step10:Turn around in the middle of the egg basin. Continue to stir at a low speed. The sharp hook will appear

11. 

    Step11:The whipped cream is delicate. You can touch it with your hand and find it is a little hard. Let it stand for two or three minutes and then check the cream. At this time, preheat the oven and heat it up and down for 160 degrees. At least five minute

12. 

    Step12:Sift the low powder and add it into the egg yolk mixture. Mix it evenly by hand

13. 

    Step13:Pay attention to mixing in one direction. Don't use too much force. Mix evenly. No powder particles are good. Pay attention not to beat. Take care of the oil, powder and other things on the edge of the basin. Use a scraper to mix. Even is good

14. 

    Step14:Take a clean hand beater and scoop it up to see the status of the egg white cream. That's good. If it's not, stir it up a few times by hand. Even a sharp hook can also be used. If it can't rise, it will fail. Only to re whisk the egg white

15. 

    Step15:Take part of the protein cream and put it into the egg yolk mixture and mix well. It must be a successful cream. The checked cream

16. 

    Step16:Pour the batter into the remaining bowl A kind of Check the egg white cream as before and pour it in. Stir the egg white cream manually if necessary. Pour the egg yolk paste into the egg white cream bowl and stir evenl

17. 

    Step17:

18. 

    Step18: