1. Heat the corn oil and pour it into the low flour. The temperature of the oil should not be too high.
2. Stir the oil and corn oil with egg soaker.
3. Add milk and mix well.
4. After stirring evenly, the state is rough, a bit like tofu residue.
5. Add the egg yolk and mix well, and the batter will return to its fineness.
6. Corn starch is mixed with fine sugar, and lemon juice is added to the egg whites to beat until neutral foaming.
7. Put a baking pan in the oven with water like the wall of the pan.
8. Take one-third of the egg whites, put them into the egg yolk paste, and stir evenly.
9. Pour the custard batter back into the egg whites. Stir evenly.
10. Learn kitchen 8-inch square mold, put cardboard on four sides, put oil paper inside, pour half of the egg batter.
11. After baking in the oven at 140 degrees for 30 minutes, the temperature is reduced to 110 degrees and baking for 50 minutes. The specific temperature feels that you can adjust the temper of the oven as appropriate. Put it on the drying net immediately after the oven is out, and tear off the greased paper.
Tips:1. The baking temperature should be adjusted according to your oven temperament, especially when it drops to a low temperature.
2. The heating temperature of corn oil should not be too high.
3. Place the cheese slices to avoid the edges as much as possible.
