Cooking Steps

1. 

   Step1:Prepare all materials and weigh them well. Salad oil does not need to be poured out to reduce waste of materials.

2. 

   Step2:Pour the milk into the tea powder. Scrape until it's melted. No powder particles.

3. 

   Step3:Separation of egg white and yolk. Attention A kind of The container should be dry. There should be no water. Otherwise, it can't be sent away.

4. 

   Step4:Separate the egg white. Put the yolk in another way.

5. 

   Step5:Beat the yol

6. 

   Step6:Add 20g white sugar in 80g egg yolk, add salad oil. It's about 30g. If you can't measure it, just put the container containing egg liquid on the scale, and then pour the oil. Then stir evenly. Stir until you can't see the separation of water and oil.

7. 

   Step7:Pour the milk tea mixture into the egg yolk mixture and mix well.

8. 

   Step8:Sift the low gluten flour and corn starch in the yolk liquid. Stir evenly with a scraper. Do not have any flour particles. Stir in one direction.

9. 

   Step9:Add 60g sugar to the egg white for three times. When the container is small and placed on the side, the egg white will not flow. That is, the so-called egg white can be pulled out without falling down.

10. 

    Step10:Preheat the oven at 140 ℃ for 5 minutes. Then add the beaten egg white into the egg liquid three times. Stir up and down.

11. 

    Step11:Put it in a container. Shake it a few times to make bubbles. Put it in the oven

12. 

    Step12:The lower layer of the oven is 140 ℃ for 30 minutes, and then it's 120 ℃ for 35 minute

13. 

    Step13:Shake a few times and buckle it on the Interne

14. 

    Step14:Finally finishe