Cooking Steps

1. 

   Step1:Prepare ingredients - yol

2. 

   Step2:Prepare ingredients - protei

3. 

   Step3:Prepare ingredients - low gluten flou

4. 

   Step4:Prepare ingredients salad oi

5. 

   Step5:Prepare ingredients white suga

6. 

   Step6:Separate the protein and yolk. Add 25g white sugar to the yolk. Use the beater to beat the yolk to make it bulky, thick and light.

7. 

   Step7:It's almost the yolk. I took a picture and beat it for a while. It can be a little thicker.

8. 

   Step8:Add salad oil three times (into beaten egg yolk). Then add milk. Mix well.

9. 

   Step9:Sift in low gluten powder, foam powder and mix evenly. (it's protein next

10. 

    Step10:Add the protein into the Tata powder. Beat the protein. When the protein is sent to the fisheye bubble state, add one third of the white sugar. 2. Continue to beat. Add the remaining sugar twice. (send the protein to the figure state. Basically, there are clear lines. Lift the egg beater to the inverted triangle state.) This step is very important. The protein must be removed.

11. 

    Step11:Add the egg whites into the yolk bowl three times. Stir well. (note - stir up and down. Do not stir in circles.)

12. 

    Step12:Pour the batter into the mold. Shake the mold a few times. Shake out the bubbles inside. Then put it in the oven (it's better to preheat the oven first) and heat it up and down to 150 ° C. I bake it for an hour. It's not very ripe when I bake it out. It's recommended to bake it a little longer.

13. 

    Step13:This is the finished product. Meimeida. It's finally successful. It's very delicious. It's just that the test time is a little short.