Soft and dense, delicious ~

Prepare ingredients

35 grams of milk can be changed into formula milk.

20 grams of corn oil

Three eggs.

50 grams of low-gluten flour

20g of fine sugar (the amount of sugar can be increased or decreased, not below 1 year).

Production steps

1, egg white and yolk are separated in a bowl without water and oil, and the egg white is refrigerated in the refrigerator for 20 minutes.

2. Pour the oily milk into a bowl, stir and emulsify, and sift in the low-gluten flour. Stir in a zigzag shape until no dry powder is uniform (don't stir too much to prevent flour gluten).

3. Add the egg yolk, continue to stir and draw a Z shape, and stir evenly until the egg yolk paste flows smoothly.

4. Drop a few drops of lemon juice into the egg white and start to beat (sugar is beaten three times until coarse bubbles appear, white sugar is added once, and the bubbles continue to be fine at high speed, white sugar is added for the second time, and the egg white continues to be fine and textured, and fine sugar is added for the last time, and the egg white is beaten at low speed until smooth and delicate, and the small sharp corner is lifted to the eggbeater.

5. Add 1/3 egg white cream into the egg yolk paste, stir well, then pour it back into the remaining egg white cream and continue to stir well.

6. Pour the egg paste into a 6-inch Qifeng mold, shake out bubbles, cover it with tin foil or high-temperature plastic wrap, steam it in the pan for 40 minutes, stew it for 5 minutes, take it out of the oven and shake it a few times, then back it up, let it cool and demould it.