Ingredients

Fine sugar 75g,Fine sugar 15g,Salt 1g,Eggs ?4,Milk ?48g,Salad oil ?10g,Low gluten flour ?90g,Passion Pineapple Jam

All the ingredients are ready. Put the egg yolks, milk and corn oil in one piece and shake it so that the liquid covers the yolks to avoid lumps when mixing. Egg whites in a waterless, oil-free bowl.

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Whisk the egg yolk mixture well.

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Sift the flour into the bowl, mixing horizontally as you turn the bowl, until the drops appear to be traces slowly disappearing.

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Pour in the pineapple dessert and mix well.

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This is the oven 165 ° preheated. First low-speed beating, then high-speed beating, large bubbles disappeared pour one-third of the granulated sugar.

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Whipping until the meringue becomes fine, then pour in the remaining one-half of the granulated sugar to continue to whip at high speed.

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Lift the beater head and switch to medium speed when the meringue drops down.

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This step requires the most patience, continue to medium-low speed whipping, until the meringue lifting the head of the beaters show inverted triangle ▽. The meringue is fine and bright white. Only this kind of meringue can withstand the final mixing.

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First, mix one third of the meringue with the egg yolk mixture by cutting, then pour the liquid into the remaining meringue, and continue to gently cut and mix. Pour into the mold.

Bake at 165° for 20-25 minutes, depending on your oven's temperament. Remove from the oven, spread the jam again, roll up and eat~

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