Cooking Steps

1. 

   Step1:All the ingredients. I'm in the same basin with corn oil and mil

2. 

   Step2:Add egg yolk and stir wel

3. 

   Step3:Sift in the low gluten powder and mix well with the tea powder. Preheat the oven for 150 degrees

4. 

   Step4:Add a few drops of lemon juice to the egg white and beat until the fish eye bleb is filled with the first suga

5. 

   Step5:Beat until the bubbles are fine and add the second suga

6. 

   Step6:Add the last fine sugar when there are obvious line

7. 

   Step7:Until dry foamin

8. 

   Step8:Add 3 points to 1 protein to the yolk paste and stir wel

9. 

   Step9:Add the yolk paste into the albumen bowl and stir evenl

10. 

    Step10:Mixing complet

11. 

    Step11:Slam twice to cool off air bubbles. Place in preheated oven. 150 ℃ for 20 to 25 minute

12. 

    Step12:Come out of the oven, and beat the cream till it is mounte

13. 

    Step13:I made the remaining cream of puff. It's not enough

14. 

    Step14:Roll it up with a rolling pin, wrap it with oil paper and put it in the refrigerator for 30 minutes