1. The taro is peeled and steamed in advance, and then squeezed into taro puree with a juicer.
2. Add corn oil and stir well.
3. Add low powder and continue to mix well.
4. Add 6 egg yolks and stir well.
5. Add a few drops of vinegar to the egg whites, add sugar in three times and stir until neutral foaming.
6. Add the egg whites to the egg yolk paste in two batches and mix evenly from the bottom up.
7. Finally, add the egg yolk paste to the egg white paste and mix evenly from the bottom up.
8. Spread cake paper on a stainless steel baking pan, pour in egg batter, and shake gently.
9. Fill the baking tray with two-thirds of boiling water and bake at 160 degrees for 50 minutes.
10. Cold cut and demould, cut into pieces.
11. Finished picture.
Tips:Each oven is different in size and brand, and the set temperature and time are different.
