Cooking Steps

1. 

   Step1:Separation of yolk and egg whit

2. 

   Step2:First, use the egg beater to break the yolk. Then put in 54 grams of sugar. Mix well. Then put in 70 grams of corn oil and mix well. Then put in 80 grams of pure milk and mix well. Finally, add 144 grams of low gluten powder and continue to mix well until there are no particles (SIFT low gluten powder, but the effect of sifting and baking is not so good. It will crack

3. 

   Step3:Beat the egg whites with egg whisk. The egg white needs 74 grams of fine sugar. Put it in three times. Stir it once every time. Finally stir to foam and stand up.

4. 

   Step4:Mix well. Add the protein cream three times. Mix well and pour into the measuring cup.

5. 

   Step5:Prepare the paper cups. Weigh. 40g / cup. Just 16 paper cups

6. 

   Step6:Put it in the oven to the middle layer. Bake it at 180 ℃ for 40 minutes. (the preheating time is also added in it

7. 

   Step7:Finished product drawin