Cooking Steps

1. 

   Step1:Egg 65g big egg. Then the protein and yolk are separated. The protein is put into a clean basin without oil and water. The mold used is 7-inch hollow or 6-inch movable botto

2. 

   Step2:Put milk, corn oil and salt in a clean basi

3. 

   Step3:Mix well with egg puf

4. 

   Step4:Sift in the low powder. Then mix with the Z shape of the egg until there is no dry powder. Remember the Z shape. In this way, the strength is avoided

5. 

   Step5:Put in 3 yolks. Stir well with the zigzag pattern

6. 

   Step6:Sift the batter. It's the key to delicate tast

7. 

   Step7:Add minced pork, black pepper and rosemary. If you don't have or don't like black pepper and rosemary, ignore them. Use scraper to mix evenl

8. 

   Step8:Add sugar, egg white and egg white in three times. Preheat the oven during the period of egg white. Add a few drops of white vinegar or lemon juice when egg white is sent. Send to the neutral foaming state, that is, lift the egg beater and show the small elbow state. Don't overkil

9. 

   Step9:Take one third of the protein and add it to the yolk paste. Turn it over with a scraper and mix well. It's a flip and mix techniqu

10. 

    Step10:Add 1 / 3 protein. Turn over with a scraper and mix well. It's a flip and mix techniqu

11. 

    Step11:Finally, the remaining 1 / 3 of the protein is mixed evenly and then poured into the mold.

12. 

    Step12:Gently shake out bubbles and surface evenl

13. 

    Step13:Put it into the preheated oven, the middle and lower layers, heat up and down 170 ℃ for 50min. After it is out of the oven, turn it upside down until it is completely cooled and then demould