Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:Separation of yolk and egg white (note that there must be no oil and water in the egg basin to keep dry

3. 

   Step3:Beat the egg white with the egg beater until the egg white is rough. Add 1 / 3 sugar until it is completely dissolved. When the egg white is fine and shiny, add the remaining 1 / 2 sugar until it is dissolved.

4. 

   Step4:Add the last 1 / 2 of the fine sugar. Beat the egg white into a wet foam. The beater lifts up and a small hook appears.

5. 

   Step5:Preheat the egg yolk at 160 ℃ in the oven, add 20 grams of sugar, corn oil and milk, sift the flour and add i

6. 

   Step6:Beat with electric beater at low speed until it thickens (lines appear when stirring and disappear immediately

7. 

   Step7:Use a rubber scraper to mix well (do not draw circles to avoid defoaming

8. 

   Step8:Add 1 / 3 of the protein cream to the yolk paste. Mix well by turning ove

9. 

   Step9:Pour the mixed yolk paste into the remaining protein cream. Mix well by turning over (you can't see the protein cream

10. 

    Step10:Pour batter into a paper cup. 78 points ful

11. 

    Step11:Take each paper cup and shake it a few times. Shake out the little bubbles in the batte

12. 

    Step12:Put it in the preheated oven. Bake for 20 minutes at 160 ℃ (the time can be increased or decreased according to the temper of your own oven

13. 

    Step13:Coming ou