Cooking Steps

1. 

   Step1:Prepare two small bowls without oil and water and two large bowls. Worry about the egg yolk spreading. I'm going to knock an egg several times and break it up by hand and pour it into the small bowls respectively. The bowl of protein solution is first poured into a large basin, and then knock the second egg and put it into the small bowl. First, pour the protein solution into the large basin with the egg solution. Do the same for five eggs to avoid the egg yolk spreading and get it into the protein solution. This will affect the dispersio

2. 

   Step2:Add protein or lemon juice or vinegar to high speed

3. 

   Step3:Add 1 / 3 white granulated sugar and beat until smoot

4. 

   Step4:Add a third of white sugar to make a coarse grain. Lift up with a hook

5. 

   Step5:Add the last third of white granulated sugar. It may be defoaming after adding sugar. It's OK. Continue to turn the low speed until it is slightly blocked. Lift up a small upright hook. Put it in cold storage for standby

6. 

   Step6:Pour the yolk in the small bowl into another clean big basin. Use the hand beater to break it up. Add the salad oil and stir until you can't see the oil. Then add the milk and stir until you can't see the milk

7. 

   Step7:Sift in low gluten flou

8. 

   Step8:Stir gently or draw the Z-shape back and forth like stir fry until you can't see the white flour. Don't circle or stir more. The texture will be affected by the gluten

9. 

   Step9:Add 1 / 3 protein cream and mix evenl

10. 

    Step10:Pour the batter into the bowl of the protein cream and continue to mix evenl

11. 

    Step11:After mixing, scoop the ice cream spoon into the paper cup. Two thirds of it is enough. The formula is 10 quantities. The whole process should be careful not to defoamer. Cake without dyeing can not grow high

12. 

    Step12:Add 10 grams of white granulated sugar to the cream. Whisk until there are lines at high speed. Lift up a small upright hook. Generally, whisk with ice water. It will take about one minute. Don't whisk the transition. I put the small basin into the large basin with ice water for whisking. It's better to whisk

13. 

    Step13:The final product is pretty. It tastes good