Cooking Steps

1. 

   Step1:All ingredients. Sift through low powder. Separate the yolk from the egg white. Put them in different pots.

2. 

   Step2:Mix the yolk evenly, then pour in the corn oil. Mix evenly. Then add the milk evenly. Finally, pour in the sifted low powder. Stir or cut it well. The technique should be fast and the action should be light. Beat the yolk batter until there is no dry powder. It can be raised in a low state.

3. 

   Step3:Protein should be beaten hard with sugar. It's triangular. It is suggested to divide the sugar into three parts. The first time to add sugar and protein to have coarse foam (I use a solid Thai egg whisk. Choose low speed, usually for three minutes) second times add sugar - fine foam. There is obvious texture (three or four minutes) third times sugar - raise the egg beater hook state (three minutes) to fight down. I spent about eleven minutes.

4. 

   Step4:The egg white is added into the yolk paste in three times. It is also mixed by turning or cutting. The action should be fast and light. Then pour it into the mold. I put paper on the bottom of the mold. It's better to demould.

5. 

   Step5:I use Heidegger C41 oven. It's about 150 ℃ for 40 minutes. Adjust it according to the actual situation. I've been baking at 140 degrees for a long time. Make your own oven several times. Find out your spleen. Before using the Glanz K2 oven is 135 degrees 30 minutes. 140 degrees 10 minutes.

6. 

   Step6:OK. Not very good. But it's still soft and delicious. The taste is not very sweet. 55 grams of sugar will be sweet.