Cooking Steps

1. 

   Step1:Main material

2. 

   Step2:First separate the egg from the egg white and yolk. The container for separating the egg white and yolk must be clean without oil and water

3. 

   Step3:Add half of the sugar and salad oil to the yolk, and beat with the hand whisk until emulsified

4. 

   Step4:Sift the low gluten flour and mix until there is no dry powder

5. 

   Step5:Smooth yolk paste. Set aside

6. 

   Step6:Add sugar and lemon juice into the egg white for several times, and use the electric beater to beat the egg white at high speed.

7. 

   Step7:Add one third of the fine sugar when making fish eye bubbles. When the egg white turns white slowly. When the bubbles are more and more, add another third of the fine sugar. When the bubbles are smaller and more and more dense, add the last third of the fine sugar

8. 

   Step8:High speed whipping to 90% of the hair, that is, neutral foaming. Neutral foaming means lifting the beater. The beater head and the protein cream in the basin are crooked.

9. 

   Step9:Take one third of the protein cream and the yolk paste and mix them evenly. The technique should be light. Mix them by turning them over. Do not stir them. Avoid defoaming.

10. 

    Step10:It looks like a good mix. Use a mixing knife. Don't defoaming. If there are small bubbles on it, the surface is defoaming. If not, there is no defoaming

11. 

    Step11:Then pour it into the square plate. With the help of a flat scraper, smooth the surface. Shake the baking plate lightly. Let the air out. Sprinkle some nuts on the surface

12. 

    Step12:Put in the preheated oven and heat it up and down for 180 degrees. Bake for about 15 minutes. Don't bake for too long. After the golden surface is taken out of the oven, shake the baking plate, exhaust the hot air inside and cool it for standb