2, first of all, the separation of eggs, egg yolks and egg whites, to ensure that the egg white basin without oil and water, after the separation of the egg white basin into the refrigerator.
3, low gluten flour sieve, vegetable oil on low heat to 75 degrees or so, began to appear obvious oil wire as a standard, add flour.
4, add milk, stir fine.
5, take out the egg whites from the refrigerator, use a whisk to whip to the state of the big curved hook, so that the egg white and the air is fully in contact with the mixture, make a 3 minutes or so can be molded, whipping process in three parts of the granulated sugar.
6, first preheat the oven, the general preheating will be more than the actual baking temperature of 20 degrees, to avoid opening the door after the cooling scoop a spoonful of meringue into the yolk char, tossed evenly.
7, the yolk burnt all poured into the meringue, tossed evenly.
8, half of the cake burnt into the baking dish, squeeze into the cream filling, and then pour the remaining half of the cake burnt, do not let the filling out of the light vibration out of the large air bubbles, with a spatula to gently smooth the surface.
9, preheated oven baking dish with water, put the cake.
10, 150 degrees bake 90 minutes.
11, the cake removed and thoroughly cooled cut pieces can be.