Ingredients:

2 eggs, 25g corn oil, 25g milk, 35g low-gluten flour, 30g powdered sugar (20g protein, 10g whipped cream), and whipped cream 100ml.

Practice:

1.25g corn oil +25g warm milk, stirring until emulsified; Sieve in 35g of low-gluten flour and mix well;

2. Pour in 2 egg yolks and stir well for later use;

3. Freeze the separated protein in the refrigerator 10 minute, add 20g sugar powder, and send it at high speed (a few drops of lemon juice can be added to increase the stability of the protein);

4. Pour one third of the meringue into the egg yolk and stir well, then pour the egg yolk into the remaining two thirds of meringue and stir well;

5. Put the evenly stirred batter into a paper bag and squeeze it into the mold until it is eight minutes full. When there is more than one shock, big bubbles will appear.

6. Bake in the oven at 1 10 for 20 minutes, turn to 130 for 30 minutes, then turn to 150 15 minutes, stew for 5 minutes, and then take out, with a slight retraction.

7. Finally, whip the whipped cream, squeeze the cream on the surface and sprinkle with decorative sugar to finish ~