Cooking Steps

1. 

   Step1:All materials are ready and the oven is preheated at 150 ° at the same tim

2. 

   Step2:Prepare two oil-free and water-free basins to separate the egg white and yolk. Mix the yolk, milk and tasteless salad oil together and mix them well

3. 

   Step3:Thorough emulsificatio

4. 

   Step4:Add the flour and stir it evenly. Use the hand to draw the zigzag jerk. When there is no flour particles, put it aside for use

5. 

   Step5:Next, beat the egg whites. Drop a few drops of lemon juice and use the electric egg beater to break the egg whites at a low speed

6. 

   Step6:Then add 60 grams of sugar starch and salt at a tim

7. 

   Step7:Beat hard foam, as shown in the figure. Don't beat the protein too hard for fear of defoaming. Otherwise, there will be stubborn protein particles mixed unevenly when mixed with the yolk paste. If mixed too much, it will defoaming

8. 

   Step8:After the egg white is beaten, it will be mixed with the egg yolk paste. Here, you should serve lightly. First, use a clean, oil-free and water-free scraper to dig out one third of the egg white and the egg yolk paste and mix them evenly. Be sure to use a clean scraper

9. 

   Step9:It's important. The rest of the egg white must be a little dry and hard at this time. When the egg white and the yolk paste are mixed, it's a bit troublesome. There will be a lot of hard lumps and dregs. When they are stirred evenly, some will also be defoaming. Then the solution is to use the hand pump or the electric eggbeater to make two rounds, and then it will become the egg white just made in front again. The hand pump can make several more rounds. The electric eggbeater can be opened at a low speed Three turns at a slow speed is enough. It will be bad if there are mor

10. 

    Step10:After the rest of the egg white cream is beaten with an egg beater, dig it into the yolk paste. You can also pour the yolk paste into the egg white cream. It depends on your operation preference, which one you like, which one you like. You don't have to worry about it at all. The effect is the same

11. 

    Step11:The egg white cream and the yolk paste are poured together and stirred evenly. Only when they have stirred evenly can they remember to take a picture 0.

12. 

    Step12:I'll take a picture of this mixed track again. Take a close look at the bottom copy from 2 o'clock to 8 o'clock

13. 

    Step13:Turn over at 8 o'cloc

14. 

    Step14:The scraper turns over. It's like the scraper turns clockwise for a circle. After such a movement is finished, turn the basin to continue. As for the basin, turn it clockwise and anticlockwise

15. 

    Step15:Put Qifeng mould into the preheated oven and screw it back to 140 ° for an hour. It must be the actual temperature. Use a thermometer to measure the oven temperature. Everyone's Bakin

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    Step16:

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    Step17: