Cooking Steps

1. 

   Step1:Separate the protein from the yol

2. 

   Step2:20g sugar in yol

3. 

   Step3:Add oil and milk to the yolk. Stir well.

4. 

   Step4:Start to beat the protein. To the fish eye bubble, add 1 / 3 sugar for the first time.

5. 

   Step5:Beat until the bubbles become fine. Add 1 / 3 sugar for the second tim

6. 

   Step6:When the protein has become very delicate, add sugar for the third tim

7. 

   Step7:At this time, the protein has been beaten to wet foaming. It has not been sent in place yet. Continue.

8. 

   Step8:The eggbeater is lifted. There is a small right angle. The egg whites can't be buttoned off. The egg whites are good. Start preheating the oven. My Changdi's oven. The upper tube is set at 120 ℃. The lower tube is set at 150 ℃. The actual temperature in the oven is 150 ℃.

9. 

   Step9:Sift the low gluten powder into the yolk mud. Use the hand beater to make a cross and stir. Or use the scraper to stir up and down with the cooking method to avoid the gluten of the flour. Take 1 / 3 of the protein and put it into the egg yolk mixture. Mix well with the same method.

10. 

    Step10:Mix all the yolk puree into the egg white. Mix well with a scraper. Pour into the 8-inch round mold. Fall 23 times from a height of 20cm, shake out big bubbles. Put in the preheated oven. Bake the net in a concave way. Second to last layer. One hour.

11. 

    Step11:You can put your favorite dried fruit in it. I added some cranberries before I went into the oven because of the cranberries in my family.