Cooking Steps

1. 

   Step1:1. After the separation of protein and egg yolk, put the protein into the refrigerator first. (note that there should be no water in the basin where the protein is put. There should not be a drop of egg yolk). Add 13g sugar to the egg yolk with a hand mixer until the egg yolk turns white. Add corn oil and water and continue to stir until the sugar melts. This is the emulsification proces

2. 

   Step2:2. After emulsification, sift in the low gluten powder. Quickly mix it with the hand beater until it is free of particles. Do not use too much force. Do not worry about the gluten of the flour

3. 

   Step3:3. When the yolk paste is ready, we start to make the protein cream. We add 30g of protein sugar three times. When the first time we hit the fish eye bubble A kind of 10 g. continue to beat until there are obvious lines. Add 10 g. then continue to beat until the protein is wet. Add 10 g Sugar. Continue to beat until hard. Sharp corner

4. 

   Step4:State chart of protein frost eliminatio

5. 

   Step5:Take one third of the protein cream and put it into the yolk paste. Stir it up. Note that it's not stir it up. Otherwise, it will defoaming. You can search for the specific methods on the Internet

6. 

   Step6:Ready to put 6-inch mol

7. 

   Step7:After pouring in the mold, shake twice, shake out the bubbles, and then put them into the preheated oven. The upper tube is 115 degrees, the lower tube is 130 degrees, and bake for 30 minutes. Then adjust it to the upper tube 125, the lower tube is 140 degrees, and 10 minutes. You should watch and grasp the details. Generally, the fragrance is very strong, and then bake for 10 minutes

8. 

   Step8:Perfect. Hah

9. 

   Step9:Finally made a mountin

10. 

    Step10:This low gluten powder is goo