Whole wheat flour is a good thing. It's rich in dietary fiber. It's made into cakes. You can also eat sweets during weight loss.

Step1:Water and oil are weighed into the basi

Step2:Mix by hand until milky (no oil stars on the surface

Step3:Sift the whole wheat flour and put it in the basin (use a larger drying net, otherwise the wheat bran will not pass

Step4:Mix the words drawn by hand until there is no dry powde

Step5:Take a basin, oil-free and water-free, and beat in the eggs (I make a lot of eggs, you can follow the recipe

Step6:Put the yolk in the basin. Be careful not to break it. After the yolk is fished, refrigerate the egg whit

Step7:Continue to scribble in the yolk bowl. Mix the batter evenly and leave it for use

Step8:Remove the egg white. Drizzle the lemon juice and preheat the oven. 135 degree

Step9:Electric eggbeater at low speed. Beat until the big fish eye bleb. Add 1 / 3 suga

Step10:Turn the middle speed to the fine foam. Add second granulated sugar

Step11:Beat until there are lines, add the last suga

Step12:Beat until stiff foaming. Lift the beater. Turn the egg white cream into a small sharp corner

Step13:Take one third of the cream and put it in the yolk past

Step14:Mix evenl

Step15:Pour the mixed yolk batter back into the protein bow

Step16:Mix well. Don't circle. It will defoaming

Step17:Pour in the mold. Shake gently. Shake out big bubble

Step18:In oven. 135 ° 45 minute

Step19:Inflation in ten minute

Step20:Twenty minutes later, it's starting to pop

Step21:After 30 minutes, it will basically reach the highest poin

Step22:Time to come ou

Step23:Give me a light shake when you come out of the furnace. Turn it upside down immediatel

Step24:Whole wheat flour will affect the paste's climb, so it won't blow your head too much

Step25:Demouldin

Step26:Slice and pour on homemade yoghur

Step27:Meimei's low fat afternoon te

Step28:One piec

Step29:If you like it, please pay attention to me. Welcome to leave a message and print. Share a good time together.
Cooking tips:Whole wheat flour has a high content of wheat bran. When it is mixed, bubbles will be cut. So some defoaming is a normal cooking skill.