2. Open the eggs, pour out the egg whites back and forth, and put them in a bowl for later use (only egg whites are needed).
3. Use an egg beater in the same direction. First, foam the egg whites put into the egg beater bowl (the foam will probably cover the whole egg whites).
4. Add 50ml milk, 5g white sugar and a little oil, and continue to send them in one direction (sugar and milk are added in four times, and oil is added in two times).
5, when sent to stir up the cream, the cream will not drip.
6, note: when sending egg whites, it is best to choose electric egg beater, which will be very tired manually and the cream will not be smooth.