1. Separate the egg yolk and protein first. The egg whites need to be placed in an oil-free and water-free container
2. Add whipped cream to the egg yolk and mix well
3. Add sieved low gluten and fine sugar to the egg yolk liquid
4. Stir until there is no dry powder, set aside
5. Then beat the egg whites, add the fine sugar in three times (just add the fine sugar, it needs to be beaten at a low speed for 30s, then turn to a high speed, then add the fine sugar, and cycle 3 times) until it is wet and foamed.
6. Add the whipped egg whites to the whipped cream paste three times, and mix them evenly (do not stir clockwise, it will eliminate bubbles)
7. Pour into a 6-inch heart-shaped mold (the inner ring of the mold needs to be coated with a layer of oil, and a piece of oiled paper is cut at the bottom (the size of the oiled paper depends on the size of the bottom of the mold) for easy demolding)
8. Preheat the oven to 150℃, pour hot water into the baking pan, and cover the bottom of the mold with tin foil to prevent water from entering the mold. Bake in a water bath for about 50 minutes.
9. After baking, simmer until it cools, then take it out, refrigerate and demould
10. Sift the powdered sugar, add your favorite fruit or cream...you can use it
Tips:The blueberry powdered sugar can be omitted, and it can be thick if it is refrigerated. The taste is great!
In summer, you need to add an ice pack or ice water to the bottom of the plate when you whip the egg whites. It is easier to whip the egg whites and the temperature should not be too high.
