Cooking Steps

1. 

   Step1:Beat 5 eggs. Separate the yolks and place them in a pan without water or oi

2. 

   Step2:The egg white shall be separated from the yolk in another basin free of water and oil. The container for the egg white shall be free of oil, water and impurities. When separating the egg white, it shall be noted that there shall be no drop of yolk in it. Otherwise, it is difficult to get rid of it

3. 

   Step3:Prepare 30g oil, 50g white sugar, 10g sugar for yolk and the rest for egg white. Milk 30

4. 

   Step4:Sift 80g flour and 20g starch (100g low gluten flour

5. 

   Step5:Beat the egg mixture with a hand beater, add 30 grams of corn oil, stir well, and then add sugar, water and corn oil, which can be changed into sunflower seed oil and salad oil, which are lighter in flavor. However, butter, vegetable oil and olive oil are not recommended. Place for a momen

6. 

   Step6:Add the flour sifted in advance. Mix well. Stir in zigzag shape. Do not circle. Prevent the flour from glutening. Affect the taste. The batter is lifted from the batter. The batter drips easily and smoothly from the batter without dry powder. The yolk batter is mixed successfully and put aside for use.

7. 

   Step7:Beat with electric beater. Pour in sugar three times. Beat until thick and creamy. Squeeze a few drops of lemon juice into the egg white. The same is true if there is no lemon juice to put a few drops of white vinegar. The electric egg whisk will send the egg whites to the high speed when the egg white is fine and foam. Add 1/3 sugar powder. Some friends ask what the icing sugar is. I use the white sugar to put the cooking machine on. Oh, the sugar powder is produced. Use electric egg whisk to continue high speed. When the egg white foam is gone, add 1/3 sugar powder when it is fine and smooth. The electric egg beater continues to beat at high speed. Add the last third of sugar powder when beating until wet foaming. Continue to beat until there are fine lines in the egg white. Use the electric egg beater to beat for a while. When you feel some slight resistance, stop beating to avoid defoaming. Lift the egg beater to have a look. It shows a small upright sharp corner. Finish beating.

8. 

   Step8:Use a silica gel scraper to take a third of the protein and put it into the egg yolk paste and mix it evenly. Do not turn it around to avoid defoaming. Mix it from the bottom like a stir fry. Do not mix it too heavily. The technique should be light. Pour all the yolk batter into the egg white. Stir it evenly as before. The action should be light. This is the mixed egg yolk paste. It's delicate and smooth

9. 

   Step9:

10. 

    Step10: