select materials

1. Flour: We usually eat flour with medium gluten. It is best to use low gluten flour or cake flour. If not, add some corn starch. Flour needs to be screened three or four times.

2. Eggs: Try to use fresh ones. If they are kept in the refrigerator for a while, they need to be soaked in warm water for a while.

method of work

1. water: it is best to stir the egg whites with warm water (about 40 degrees), and the ratio of flour to water should be well grasped.

2. Beat eggs: This step is very important. You can use an egg beater (the smaller one is harder) or use chopsticks to beat in one direction for a while, and try to use a container with a larger mouth. The egg white and yolk are separated, and the more bubbles, the better, because there will be air brought in and bubbles when the egg white is beaten, and there will be bubbles when there are more bubbles. The ratio of egg yolk to egg white: with more egg white, the cake will be fluffy; With more egg yolks, the taste of the cake will be more greasy. The egg white should be completely opened, even if the container containing egg white is turned upside down, the egg white will flow out; You can put a little salt in the egg white.

3. Stir the eggs: the yolk should be stirred until the color becomes lighter, and the yolk, sugar and cream should be fully stirred and mixed well. When the egg white is poured into the noodles, it is best to pour it in several times, stirring while pouring, and don't stick to the bottom and mix well.

4. Put baking powder (baking powder) or soda, about 5 grams.

5. Adding sugar: Add sugar to the egg until it appears big foam, add sugar for the second time when there is long protein, and add sugar for the third time after a while.

6. Baking: The temperature should not be too high, generally 140- 160 degrees (Celsius).