1, all tools and containers must be free of water and oil.

2. Weigh the required materials first.

3. To 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.

4. Put the milk corn oil and fine sugar together and stir until the white sugar melts.

5. Stir the low flour and corn starch evenly, then sieve into the mixture of milk, corn oil and fine sugar, and stir with eggs in a Z-shaped stirring method until there are no flour particles.

6. Then put the egg yolk into the flour paste, and completely stir the egg yolk and flour paste to complete the egg yolk paste.

7. At this time, preheat the oven first, and then send the protein!

8, add a few drops of lemon juice to the protein, first send it with high-grade, and add one-third of fine sugar when you see the big fish 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.

9. After adding fine sugar, change it to middle and low grade and send it to wet and hard foaming.

10, put one third of the egg white cream into the egg yolk paste and mix thoroughly.

1 1, and then pour the evenly stirred egg yolk paste into the remaining two-thirds of the egg white cream, and stir it completely and evenly in a Z-shaped stirring mode.

12, the finished batter is poured into the mold from a height of 20 cm, as long as the batter is full at 7: 00 or 7: 05, and more batter can be packed in paper cups or other small molds and baked together.

13, and then gently drop two or three molds filled with batter from the height of 10 cm to help eliminate large bubbles.

14. The prepared batter must be immediately put into a preheated oven (preheated as many degrees as possible, and the temperature is subject to the temperature measured by the thermometer) and baked in the middle and lower layers (lower layer of the small oven).

15. 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.