Cooking Steps

1. 

   Step1:Prepare all the materials. The eggs should be separated with a separator. The bowl of egg white should be free of water and oil. (at this time, the low powder has been sifted through

2. 

   Step2:Mix the egg yolk with milk and corn oil. Stir until you can't see the oil flowers. Then add sugar powder and mix well.

3. 

   Step3:Add the sifted low powder again. Still need to sift again. Mix well to make the yolk paste. Preheat the oven at 150 degrees.

4. 

   Step4:Beat the egg white to the fish's eye bleb at high speed and add 1 / 3 white suga

5. 

   Step5:Continue to whisk at high speed until it is more delicate, continue to add 1 / 3 sugar and then whis

6. 

   Step6:When the protein is very delicate, add the remaining 1 / 3 sugar and turn to low spee

7. 

   Step7:Until the eggbeater picks up a tip and doesn't topple. The egg white cream is ready to go (a new friend can add a few drops of lemon juice to help the egg white pass

8. 

   Step8:Add the cream into the egg yolk paste three times. Stir quickly. Turn it up from the bottom like a stir fry. Stir evenly and pour it into the mold. Drop it a few centimeters from the table to shake out bubbles

9. 

   Step9:Put in the bottom layer of the preheated oven. Bake at 150 ℃ for 60 minutes. I use the Changdi oven.