Accessories: 2 grams of salt and 5 drops of white vinegar.
1. Prepare raw materials: eggs, low-gluten flour, sugar, milk, salt and cooking oil.
2. Sieve the low-gluten flour for later use.
3. Heat the stainless steel basin with cooking oil with an induction cooker. When the oil surface has a texture, pour all the low-gluten flour into the cooking oil.
4, stir evenly with a scraper, no particles for standby.
5. Separate the egg white from the yolk and put the yolk in a small bowl.
6. Pour the milk into the batter and stir it slowly and evenly. It will stick at this time, don't worry.
7. Mix the egg yolk and batter twice and stir well with a spatula.
8. Cover the mixed batter with plastic wrap and set aside.
9. Add salt and sugar to protein.
10, use electric egg beater to speed up first and then slow down until a small hook appears in the eggbeater, which is a state of wet foaming.
1 1. Mix about one third of protein with the batter, mix it gently and evenly by stirring, and then mix about one third of protein with it.
12, pour all the stirred batter into the egg white, and mix evenly by stirring, taking care not to defoam. At this time, the oven can be preheated, and the fire is 150 degrees, and the fire is 155 degrees. The baking tray that comes with the oven is put with cold water.
13. Prepare baking tray and tarpaulin, and put the tarpaulin into the baking tray.
14. Pour all the batter into the mold, shake it on the table several times to eliminate bubbles, and bake it in the oven for 60 minutes.
15. After taking out the oven, shake the baking tray on the table twice, then remove the tarpaulin, air-cool, and cut into pieces.
16, finished product.
17, finished product.