Serving size - 8-inch one -
Step1:Egg yolk protein separation. The albumen basin must be dry, free of water and oil. Put the protein in the refrigerator and refrigerate it for use.
Step2:Add 10 grams of white sugar to the yolk paste. Beat until the sugar is completely granulated.
Step3:Add corn oil and water respectively. Stir until well combined.
Step4:Sift in low powder.
Step5:Mix gently. Cross or Z-shape. As long as you don't stir in the same direction all the time.
Step6:Take out the protein. Lower it into lemon juice. Make fish eye bubble and add 10 grams of sugar.
Step7:Second sweetenin
Step8:Add sugar for the third time.
Step9:Beat to dry foaming. When the eggbeater doesn't move, it is lifted up. There is a small sharp corner.
Step10:Add a spoonful of egg white to the yolk paste. Turn over from the bottom to the top and mix until combined.
Step11:Pour them all into the albumen paste. Stir.
Step12:The egg paste is light and delicate, without large bubbles.
Step13:Put in the preheated oven. Bake at 120 ℃ for 25 minutes. Turn to 140 ℃ for 20 minutes.
Step14:Take out the buckle and let it cool.
Step15:Demoulding.
Cooking tips:There are skills in making delicious dishes.