1. Get ready for a serving, 4 beautiful strolling eggs.
2. Take out the eggs that have been refrigerated in advance and separate them while they are not paying attention. The egg white must not be mixed with the egg yolk.
3. Put a few drops of lemon juice in the egg white liquid to beat the egg whites, put one-third of the sugar when the egg whites are making big bubbles, and put a second one-third of the sugar when the egg whites are still flowing, and the remaining three-points One is reserved for the egg yolk. Don't be lazy and don't beat it until you lift the hard tip. Don't beat it, it will become scum. The beaten egg white needs to be refrigerated.
4. Put the egg yolk in the remaining one-third of the sugar and whip a lot of bubbles at low speed.
5. At this time, we are going to whip the cream, and the cream will be whipped until the end of the eighty-nine year. It's like this, and we can't beat it. The whipped cream will be twice as much as before.
6. Pour the egg liquid into the whipped cream three times, and stir evenly each time. Remember to stir and do not stir in circles.
7. It can be cut and mixed from the bottom up, and stir evenly like a stir-fry.
8. Pour 100g of condensed milk into the cream three times, stir evenly, don’t be lazy.
9. The egg white is also the same, pour into the cream in three times and stir evenly. The more it is mixed, the more it expands, and it fills a large pot.
10. Stir evenly and sprinkle in the blueberry sauce, nuts and preserved fruit.
11. I accidentally made too much, a large box full, put it in the refrigerator twice and freeze it for more than 5 hours.
12. Yeah! It's really delicious🍧
Tips:The sent container needs to be water-free and oil-free, and be sure not to stir in circles to defoam.
