? Steps:

? Separate the egg whites and yolks into two clean basins without oil or water. Be sure to separate the egg whites cleanly, there can not be a little bit of yolk inside the egg white. Egg yolk can take a little bit of egg white inside. Otherwise, the whipping will fail.

? Pour the milk and corn oil into the egg yolk basin and set aside.

?. At this time we can put a piece of greaseproof paper on the bottom of the mold. It's so that we can release the mold at the end and not stick the embryo to the bottom. This method is really a good way to do both mousse and cake embryo. It's worth collecting.

? Now? Bake in the oven at 125 degrees. The oven starts at 125 degrees. It is possible to preheat the oven at 125 degrees. Preheat the oven and start to cook. Let's get started. The meringue is ready, the first time. The first time you add sugar. /I've got it. The sugar is added for the first time, and then the sugar is turned on. Turn it on to medium speed. Whip it up. Mention that it's not a good idea. Start whisking. The whisk is not a good whisk, but a good whisk. Form a sharp hook. The whisks will be in a whipped state. The foamy state. The first time you do this, you'll be able to get a good start on the batter. Second time Add sugar. The sugar is added to the sugar, and the sugar is added to the sugar. /Add sugar to the mixture. Beat at high speed until the sugar comes out again. The tip is now in the center. What's the problem? White eggs? The white eggs are in the bowl. What is the color of the eggs? Frosting? You have to do the same. Put it in, while you're at it. Turning the bowl. The basin will be turned while you do this. The side of the tub. This time, the tip of the groove is more delicate than the last time. It's a little more subtle than last time.

? For the third time, add the rest of the sugar and cornstarch, stir a few times, and then beat on low. Until well blended, scrape the edges of the meringue with a spatula. Turn the whisk on one more setting to whisk vertically against the center of the egg bowl in a slow circle. Form small bubbles for the meringue and suck out the big ones. Without beating a few rounds have to lift up to see the state of the tip hook, never over-whipped. The first thing you need to do is to make sure that you are not overdoing it. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.

? The original mixture of egg yolks milk cooking oil, can now be stirred well, and then add a good sifted flour, stir well, do not stir the transition oh! Add the egg white batter in three parts and mix well.

? Now pour it into the mold, put the bottom of the greaseproof paper, put the drawing of the pencil of the year towards the bottom. When pouring the paste take it up 30cm high and pour it down. Finally pour it and shake it a few times to defoam it.

? Put it in 125 degrees ° 50 minutes I this is a small oven large oven 150 degrees time about the same. Watch yourself, a little bit of browning on the top is enough.

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