2, pour about 30g corn oil in the bowl.
3, mix well, no egg pump with chopsticks.
4, pour in about 30g of water, mix well.
5, prepare three eggs, medium not too small
6, the egg yolks divided out, the egg white take to the freezer, frozen.
7, prepare a 6-inch molds, did not use the rice cooker liner or air fryer frying basket, small paper cups can also be.
8, if the air fryer, prepare a piece of tinfoil to cover, do not have to be too tight.
9, prepare a simple whisk: a mineral water bottle to the bottom.
10, ready, egg whites have been a little thin ice around.
11, beat Chengdu is coarse foam, about half a minute or so, add one-third sugar.
12, continue to circle and beat for a minute or two.
13, see the egg white foam becomes fine, add one-third sugar.
14, continue to beat, see this curved hook to add the remaining sugar.
15, continue to beat, to this kind of upright tip, the whole time about seven or eight minutes.
16, at this time the steamer can boil water, air fryer can be preheated up.
17, with a rice spoon to dig a spoonful of meringue added to the egg yolk batter.
18, just toss until the color is even.
19, pour back and continue to mix the same as just about 30 times until the color is uniform, the batter state should be relatively thick.
20, pour into the mold.
21, steamer: plastic wrap cover tightly, do not leak. Water boiling in low heat steaming for about 50 minutes.
22, air fryer: cover the tinfoil and put it in to bake.
23, shock a few times, and then inverted with three bowls propped up.
24, cooled completely, completely cooled, a circle with a toothpick, push the bottom came out.