Cooking Steps

1. 

   Step1:Stir the yol

2. 

   Step2:Add corn oil and stir well. Then add milk. Stir.

3. 

   Step3:Stir to the shape shown above. Add the sifted low gluten powder. Use the hand beater to draw Z and stir evenly. It's not easy to stir too much. Otherwise, the flour will start to gluten.

4. 

   Step4:Add corn starch to the protein. Use the automatic egg beater to beat until the fish eye bleb is low speed. Add the first sugar.

5. 

   Step5:Beat medium speed to bubbles. Add second sugar.

6. 

   Step6:Hit it at high speed until it has lines. Add sugar for the third time.

7. 

   Step7:Continue to send at high speed. Lift the beater. When the egg cream on it becomes straight and does not bend, it can be mixed with egg yolk paste.

8. 

   Step8:At this time, you can preheat the oven. The oven temperature is 160 ℃ for 25 to 30 minutes, depending on the temperature of each oven. Then adjust it slightly. Stir in three times. First, put a part of the protein into the yolk paste. Draw d and stir. The second time is the same as above. The third time, directly pour the remaining egg yolk paste into the remaining protein. Continue to draw d and stir.

9. 

   Step9:Mix well. Put in the mold. It's OK to shake two or three times. No need to shake more. Put it in the oven.