1. First make the caramel sauce; pour 40g of white sugar into the pot, add 15g of cold water, heat on medium and low heat until golden brown, turn off the heat, pour in 45g of hot water and caramel and mix well, add 2g of sea salt and stir evenly to get sea salt caramel Sauce
2. Put the egg whites and egg yolks into two pots separately;
3. Pour 50g vegetable oil and 65g caramel sauce into a bowl, and beat evenly with egg whip;
4. Sift in 80g low-gluten flour and stir in a "z" shape until there is no dry powder;
5. Add 4 egg yolks and continue to stir evenly in a "Z" shape for later use;
6. Preheat the oven to 145 degrees, add a few drops of lemon juice to the egg whites, use an electric whisk at low speed and add one-third of white sugar when fisheye bubbles appear;
7. Add one-third of white sugar when whipping until thick and foamy;
8. When the lines do not disappear, add the last remaining white sugar;
9. Finally whipped into hard;
10. Use a spatula to scoop out one-third of the egg white, pour it into the egg yolk paste and stir evenly;
11. Pour into the remaining two-thirds of the egg whites and continue to mix evenly;
12. Pour into the mold, lift the mold and shake it down several times;
13. Preheat the oven "upper tube is 120 degrees, lower tube is 150 degrees, time is 50 minutes, when baking for 25 minutes, cover with tin foil to the end;
14. After being out of the oven, lift the mold and shake it down a few times, and buckle it to let it out and take it out;
15. Finished picture
16. Finished picture
Tips:The temperature of the oven is not absolute, it should be adjusted according to the temper of your own oven!
