Cooking Steps

1. 

   Step1:Prepare all material

2. 

   Step2:Use the beater to turn the egg white to the low speed to make a big bubble like the pattern. Add one third of 50g sugar. Whisk to high speed (about 1 minute

3. 

   Step3:Beat it up like this and add another sugar (one third of 50g) to kill i

4. 

   Step4:Add in the remaining sugar. Pour it all in. Continue to beat.

5. 

   Step5:It's in the state of making up a picture, standing at right angles and not collapsing, and the basin can't be buckled down, so it's ready to put it in the refrigerator and refrigerate it

6. 

   Step6:Break up the yolk here. Take a slice of lemon and squeeze some juice into it

7. 

   Step7:Add 30g sugar and sti

8. 

   Step8:Add salad oil and sti

9. 

   Step9:Add milk and sti

10. 

    Step10:After mixing, sift in the low gluten powder. Change the scraper and try to mix it up and down. Don't draw a circle to mix

11. 

    Step11:Mixed into a granular past

12. 

    Step12:Add a third of the egg white. Mix up and down. Mix well.

13. 

    Step13:Mix the remaining egg whites up and down. Mix wel

14. 

    Step14:Mixed. Pour into the mold. Take up the mold and knock it. Shake out the bubbles inside.

15. 

    Step15:Preheat the oven 150 degrees for 10 minutes. Then lay down the layer and bake for 50 minutes. After baking, take it out immediately. Shake it a few times. Shake the hot air out. Then buckle it back immediately. Wait until it's cool. Then demould. (prevent retraction

16. 

    Step16:Don