Cooking Steps

1. 

   Step1:Prepare all raw materials and tools ~ milk (or water). Weigh the low gluten powder and sugar in advance. Avoid hand confusion during operation

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   Step2:First fold the oil paper of the appropriate size in half, then cut it at the four corners with scissors. It's the four corners at the opening of the oiled paper. Not every four corners after folding.

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   Step3:Tile it into the baking tray that comes with the oven. It's easy to flatten the oil paper after cutting the corners. It's brought by the 38 liter oven of Shiguang sister. If the oven is less than 32 liters, you can reduce 1020g of each raw material (12 eggs)

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   Step4:Put the eggs in a larger bowl. It's better to be close to the bottom of the pot when beating eggs. It's not easy to disperse yellow even if the eggs are not fresh

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   Step5:Take out the yolk with the spoon. Yes, it doesn't need two hands to hold the eggshell back and forth. It doesn't need a separator. Sometimes the simple and crude method is the most efficient`

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   Step6:Put the yolk directly into a small bowl with flour. In this small bowl, pour in milk (or water) and vegetable oil. Vegetable oil should be light in smell and color. For example, corn oil and melon seed oil are all good, but the strong smell of rapeseed oil, peanut oil and soybean oil should be reserved for cooking. It's not recommended~

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   Step7:Use the spoon to separate the eggs and mix the ingredients into batter. What? There are particles in the mixture? It doesn't matter. It's OK to mix it like this~

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   Step8:Use the electric beater to beat the egg white into a fish eye size bubble. At this time, you can put in two drops of white vinegar or lemon juice. Or you can leave it alone. Many recipes say it's better to put it on. It's the same to me. No obvious effect

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   Step9:Continue to pass the egg white. Gradually increase the speed of the eggbeater. A more flexible hand is used to control the egg beater. The other hand slowly adds sugar. You can add sugar with a spoon. You can also use a bowl to slowly pour it in. You don't need to divide it into several times and add it quantitatively at a time, but don't be too rough. Pour it in at a time~

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    Step10:Beat until it's close to hard foaming. Gradually reduce the speed of eggbeater to the minimum. When beating the egg white, there should be no dead corner at the bottom and around. Rotate the beater evenly. Tilt the beater if necessary. Finally, beat it to hard foaming

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