2. Ingredients: egg yolk paste 8 egg yolks, 96 grams of milk, 96 grams of corn oil, 48 grams of fine sugar, low flour 144 grams, 32 grams of corn starch, 8 egg whites, a few drops of lemon juice, and 72 grams of fine sugar.

3. Detailed practice: All tools and containers must be water-free and oil-free. First, weigh the required materials and separate the egg yolk from the egg white. You must ensure that there is no egg yolk in the protein, otherwise it will not be sent away. Put the milk corn oil and fine sugar together and stir until the white sugar melts. Stir the low flour and corn starch evenly and then sieve into the mixture of milk, corn oil and fine sugar.

Stir the egg with a Z-shaped stirring method until there are no flour particles, then put the egg yolk into the flour paste, and completely stir the egg yolk and the flour paste to complete the egg yolk paste. Don't circle when stirring the egg yolk paste! At this time, preheat the oven first, and then send the egg whites! Add a few drops of lemon juice to the egg white, first send it with high grade, and add a third of fine sugar when you see the big fish's eye bubbles. Add a third of fine sugar when the big fish eye bubbles become small fish eye bubbles. Put the last third of the fine sugar in when the meringue starts to become fine.

After adding fine sugar, change it to middle and low grade and send it to wet and hard foaming. The protein cream sent in middle and low grade is very delicate and stable! Put one-third of the egg white cream into the egg yolk paste and stir it completely, then pour the evenly stirred egg yolk paste into the remaining two-thirds of the egg white cream and stir it completely in a Z-shaped stirring way. Remember to make the whole journey fast and light! The finished batter is poured into the mold from a height of 20 cm, and the batter is as full as 7: 00 or 7: 05. More batter can be packed in paper cups or other small molds and baked together.

Then, from the height of 10 cm, gently drop the mold with batter two or three times to help eliminate the big bubbles. The prepared batter must be baked in the middle and lower layers of the preheated oven (the temperature is determined by the thermometer) immediately, or it will defoam! Immediately after baking, take it out and shake it twice to help dissipate heat, and then reverse it for at least two hours before demoulding.

4. Tip: The eggs used in the recipe are 62 to 65 grams of large eggs. Corn oil cannot be replaced by butter, but salad oil or sunflower seed oil can be used. The meringue should be beaten until it is wet and hard or hard to foam, so that the cake can grow tall and not shrink, but don't overdo it, it will crack badly. Using middle and low-grade meringue cream is to make meringue cream more stable and delicate. You need a little patience and don't blindly pursue quickness. The function of lemon juice is to remove fishy smell, so you can not put it or use a few drops of vinegar instead. No corn starch can be directly replaced by the same amount of low flour, but the finished product is definitely a little different.