Cooking Steps

1. 

   Step1:Corn oil + yoghurt. Stir evenly (the butter is too cold to melt. It is found that corn oil is also suitable) (yoghurt I use the stick yoghurt of yingchunle. Use the thicker one. Don't use yoghurt drink. Because one stick of yingchunle is 180g. So I use half at a time

2. 

   Step2:Separate the egg white from the yolk. Put the yolk into the yogurt paste and mix well. Put the egg white in another oil-free and dry basin.

3. 

   Step3:Mix the yolk yoghurt paste and low gluten flour and toss them aside.

4. 

   Step4:Whisk the egg white. When making big bubbles, throw two rubs of sugar (I grabbed it by hand, about 8G). When there are lines, throw another handful (as long as I can whisk the egg white as little as possible) to the small sharp corner on the beater's head. (specifically speaking, when throwing the second sugar, beat it up for a period of time. The egg white is pulled into a Yangtze River Delta like ice cream. Then continue to use the eggbeater to rotate for 30 laps. Then lift it up and have a look.

5. 

   Step5:Scraping stick (that silica gel mixing stick = = I forgot what it should be called) dig a lump + mix it up and down in the yolk paste (about 20 times

6. 

   Step6:At this time, the oven is open 150 degrees for 20 minutes. Pour the yolk paste back into the egg white bowl and mix it up and down evenly (turning the circle up and down means turning it 90 degrees. Another way is to draw a circle on the blackboard. Use the scraping stick as chalk to erect the circle) and then put it into the cup. Smear oil on the wall of the cup and sprinkle some sugar (just stick a few sugar grains on the wall

7. 

   Step7:My oven. It ripens fast. When making other things, I use the temperature in other people's cube. At the same time, I directly paste it out of the oven. So I see the baking time in other people's cube. Putting it in my oven is to cut the time in half. Then I see the baking situation and consider whether to bake for a few minutes = = it really saves me power. I'll reduce the baking degree of the custard to 150 degrees. Be safe. Preheating is. The heating pipe of the oven is red. It's in preheating. When it's not red, it's preheatin

8. 

   Step8:I use the ordinary cup at home. I don't worry if it's 150 degrees. Stainless steel cup is OK

9. 

   Step9:When it's time, it's already like this. In step 6, I smoothed the mouth of the cup. In fact, I don't need to wipe i

10. 

    Step10:Out of the oven. Attention cu

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    Step13: