Cooking Steps

1. 

   Step1:Separate the yolk and the egg white. Put them into a basin without oil or water. Add sugar powder to egg yolk and beat slightly. Add corn oil three times. Stir well. Add the milk again. Mix well. Sift the low gluten powder and mix the yolk paste until there is no dry powder. Set aside.

2. 

   Step2:Preheat the oven. Beat the protein until the blister is sweetened for the first time.

3. 

   Step3:Beat until shiny. Add sugar for the second time.

4. 

   Step4:Add sugar for the third time when you hit the sharp corner (wet foaming).

5. 

   Step5:Beat it to a small sharp corner. The egg white is very hard (dry foaming), so it's done.

6. 

   Step6:The beaten egg white is added to the yolk paste in three times, and each time it is turned / cut and mixed evenly. Be sure to mix well. Don't worry too much about defoaming. The beaten egg white is not so effervescent.

7. 

   Step7:Mixed batter. Add spoons to the paper cups. Shake each one a few times.

8. 

   Step8:Put it in the middle and lower layers of the oven. First 130 ℃ for 20 minutes, then 150 ℃ for 20 minutes. If you take more tests, increase the temperature and time appropriately (^ V ^

9. 

   Step9:Cream should be refrigerated for a few days before it's whipped. The sweetness is added according to your own taste. I use Nestle's. It's not as hard to fight as it's said. Maybe it's cold? ⊙﹏

10. 

    Step10:Put it in the paper box. You can send it to people ~ \ (≥ del ≤) /