? 6-inch formula?
3 eggs (55g each), 30g corn oil (other tasteless ones are also acceptable), 30g milk, 40g low flour and 30g fine sugar.
? 8-inch formula?
5 eggs (60g/ egg), 50g corn oil, 50g milk, 65g low flour and 50g fine sugar.
? Practice?
1. Heat the corn oil to 70-80 degrees, sieve in the low flour and stir well.
2. Add milk and stir, then add egg yolk and stir well.
3. Beat the egg whites at high speed, add fine sugar in three times, and beat until dry and foaming. Remember to finish the big bubble at low speed.
4. Add 1/3 egg white cream into the egg yolk paste and stir well, then pour it back into the egg white cream and stir well.
5. Pour into the mold and shake out big bubbles.
6. Preheat the oven in advance, fire up and down 130- 140 degrees, and bake the middle and lower layers for 50-60 minutes, depending on your oven.
7. Give it a slight electric shock, back it up immediately, and release it after cooling.