Protein 6 lemon juice 7.5CC fine sugar 30 g egg yolk 5 low-gluten flour (sieved) 120 g vegetable oil 50 g blueberry juice 50 g honey 30 g fine sugar 30 g cold boiled water 10 g.

working methods

1

First, prepare the yolk batter.

2

Mix honey, fine sugar and egg yolk, then add vegetable oil and low-gluten flour in batches and stir well, then add blueberry juice and stir well. Pour honey, vegetable oil and blueberry juice into the egg yolk batter with cold water, and add a few times and stir well.

three

Electric egg beater beat the egg white into a sharp corner for about 5-6 minutes, add lemon juice and fine sugar in the middle, and add egg white cream in the middle (add the egg white into the container 2-3 times).

four

Add the egg yolk batter three or four times with a spatula.

five

Don't move too slowly, lest the protein bubbles disappear. The oven is fully fired and preheated at a temperature of 160 degrees.

six

Pour the prepared egg white and yolk batter into the LC cast iron pot. A slight up-and-down vibration will shake out the air in the batter, and you can see small bubbles coming out and putting them in the preheated oven.

seven

I use Shang's oven at home. Take it out first 10 minutes, draw a few shallow knives on it, and then put it in to continue baking. Set the whole journey for 60 minutes.