Cooking Steps

1. 

   Step1:No oil, no water, no yolk and no protein in the two beating bowls. Put the yolks in the beating bowls respectively. Beat the yolks with a hand beater. Add milk and corn oil. Mix well. No oil or water can be seen. Sift the low gluten flour and add it into the yolk liquid. Mix well.

2. 

   Step2:Use electric beater to make fish eye bleb. Add a little lemon juice, continue to beat until small bubbles. Add salt, then add a third of sugar. Continue to beat until white, then add a third of sugar, until there is no fluidity. Add the last third of sugar. Continue to beat until hard foaming (lift the beater. The protein becomes a small upright corner).

3. 

   Step3:The protein is added into the yolk liquid in three times. Each time, the method of cutting and mixing or pressing is used. Do not stir. Prevent the protein from defoaming. (preheat oven in advance) 150 ℃, lower layer. 50 minute