Cooking Steps

1. 

   Step1:Separate egg yolk protein. Make sure there is no water in the basi

2. 

   Step2:Material B: add salad oil and milk to the yolk. Put asid

3. 

   Step3:Material a60g sugar. 5g starch mix well. Set aside. Egg beater beat egg white first. Put 1 / 3 of sugar and starch mixture into the egg beater when there is fish bubble. Put the second sugar starch mixture into the egg beater when the bubble becomes dense and there is some fluidity. Put the sugar starch mixture into the egg beater when the egg white does not flo

4. 

   Step4:When the egg beater slowly pulls out the egg white after the egg white is sent to the egg beater. When the stirrer is straight and small, it is OK

5. 

   Step5:Material B into the egg yolk, salad oil and milk mixture. Sift the low gluten flour. Use the hand beater to stir evenly without particles. Be careful not to run too fast. The surface will be stiffene

6. 

   Step6:Use a rubber scraper to take 1 / 3 of the protein and the batter to make a copy evenly. Pay attention to the technique. Do not turn it too fast. Turn it over from the basin. Mix it well by cutting and mixing. After fully mixing, pour the batter protein mixture into the remaining protein. Mix well

7. 

   Step7:After mixing, pour it into the mold. Pour the mixture higher than the mold. During pouring, the bubbles will be eliminated automatically. After pouring all the bubbles, hold the mold with both hands, lift it up and let it go. Shake it twice. For the purpose, the bubbles will be shaken out. Draw a circle on the surface with a toothpick to exhaust

8. 

   Step8:Put it in the lower layer of the oven. Bake at 130 ° for 35 minutes, then turn to 150 for 15 minutes