1. Egg yolk and egg white separation
2. The egg white must be put in a basin without oil and water; when the egg white is beaten to dry foaming, 60g of sugar is added three times during the period.
3. Add 40g of odorless salad oil and 40g of milk to the egg yolk bowl and mix well.
4. Sift in 85g low-gluten flour, cut and mix evenly, without rotating and stirring. To prevent tendons.
5. The egg yolk liquid and egg white should be cut and evenly mixed.
6. Put it in the mold and shake it a few times to expel the bubbles.
7. Put it in the preheated oven and heat it up and down at 170° for 45 minutes.
8. Take it out and cool down immediately!
9. Cool down and demould!
Tips:There must be no water or egg yolk in the egg white basin. You can add a little lemon juice or white vinegar to make it easier to pass.
