Cooking Steps

1. 

   Step1:After weighing the material, the egg yolk is separated. Beat the egg whites. Mix in the sugar three times. First time - when the protein is whipped to the bubble. Add the first sugar. Secondary - add when there is a grain. Three times - when the protein cream can hook up a small hook, add in. Then add 5 grams of corn starch together. The main purpose is to make the structure of the protein cream stable and delicate. Send to be able to set up a sharp corner. As shown in the figure.

2. 

   Step2:With milk and salad oil. Then sift in all the flour with low gluten. Use the hand beater to beat evenly without any particles. Don't overdo it. Too much mayonnaise will cramp.

3. 

   Step3:The fluid yolk paste like this one is successful. Next, add the protein cream in the first step three times. Pay attention to the technique. Stir. It's like cooking. Otherwise, it's going to be defoaming.

4. 

   Step4:After the combination of yolk paste and protein cream, put them into a 6-inch mold. 8 points full. My formula is just 6 inches. Remember to shake it a few times. Shake the bubble out. Put it in the oven for 160 degrees. 30 minutes.

5. 

   Step5:After baking, turn it upside down for about 2 hours. Cool it and release it.