Cooking Steps

1. 

   Step1:First, separate the egg white and yol

2. 

   Step2:Pour the milk and corn oil into the yolk. Let the pure milk and corn oil cover the yolk. This is to prevent the yolk from skinning because it has been exposed to the air for a long time. Put it asid

3. 

   Step3:Next, beat the protein. First, beat the protein at a low speed. Then turn the high speed and wait for the protein to beat until the big bubble disappears. A small bubble appears and a small sharp hook appears in front of the egg beater. At this time, sugar can be added. Sugar is added three times. Let's add one third first.

4. 

   Step4:Let's continue to whisk at high speed. After adding the fine sugar, the protein cream will become soft. After foaming, the protein cream will gradually harden. Then the protein cream will start to have resistance. The eggbeater will gradually become heavy. Until the foaming degree of forming a sharp hook is raised, pour in half of the fine sugar.

5. 

   Step5:Continue to whisk at high speed. While turning the beater, whisk until the sharp hook appears again. Note that the egg cream beside the egg basin should also be whipped in. Finally, we add the remaining fine sugar and cornmeal together. Stir it for a while and then turn it on at medium speed until cornstarch is evenly stirred

6. 

   Step6:Use a scraper to scrape the uneven egg white frost splashed on the edge. At this time, you can see the egg white frost and the fine sugar that hasn't melted. Let's use the electric egg beater to drive at a low speed. Draw a circle in the middle of the egg basin vertically and beat slowly.

7. 

   Step7:Lift up every few laps to see if the status of the sharp hook and the protein cream are even, delicate and glossy

8. 

   Step8:Touch the cream with your hands. It should be strong and delicate.

9. 

   Step9:Preheat the oven. Heat up and down 160 degrees. Preheat for at least 5 minutes.

10. 

    Step10:When the oven warms up, let's pass the yolk paste. Just now we have put the milk and corn oil into the egg yolk. Now we need to sift in the low-precision flour.

11. 

    Step11:Then use the hand beater to mix the materials evenly. Mix until you can't see the flour particles.

12. 

    Step12:When the albumen paste is ready, we need to check the albumen cream. First, we need to prepare a clean hand beater. Then we need to scoop up a lump of albumen cream to see whether the bubbles on the surface and inside are even. The best state is no change.

13. 

    Step13:Check the protein cream. We'll put a little (a third) of it in the yolk paste. Mix them evenly by turning them over.