Cooking Steps

1. 

   Step1:Prepare ingredients. Separation of yolk and egg whit

2. 

   Step2:Milk. Oil. Pour into the basin. Mix evenly with the hand beater. Fully emulsify into whit

3. 

   Step3:State of emulsification complete

4. 

   Step4:Sift in the low gluten flou

5. 

   Step5:Cut and mix the zigzags evenly. Don't make circles

6. 

   Step6:Add the yolk. One by one. Add one and mix well. Then add the next. This is the state of mixing all the ingredients. Put aside

7. 

   Step7:Add 34 drops of white vinegar or lemon to the albumen basin. Start to stir with the electric egg beater. Make fish eye blister at a low speed. Add one third of the fine sugar. Then turn it to medium high speed and beat until it is fine. Add the second fine sugar. Then continue to beat until there are lines. Add the last fine sugar. At the same time, preheat the oven at 130 degrees up and down. Pull up the egg beater. There is an upright corner. Finish the beating. Take one third of the egg white and add it to the yolk paste. Mix well. Then return to the egg white bowl. Mix well with the res

8. 

   Step8:Stir well and then pour it into the mold. Sprinkle the food you like on it. Then bake it in the oven. I bake it at 130 for 25 minutes. I can make it according to my own oven temperature

9. 

   Step9:Not bad