Soft and dense, delicious ~

Prepare ingredients

35g of milk can be changed into formula milk.

Corn oil 20g

3 eggs

Low gluten flour 50g

20g of fine sugar (the amount of sugar can be increased or decreased, 1 under).

Production step

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 Z-shape until no dry powder is uniform (do not stir too much to prevent the flour from gluten).

3. Add the egg yolk, continue to stir and draw a Z-shape and stir evenly until the egg yolk paste is smooth and flowing.

4. Drop a few drops of lemon juice into the egg white and start beating (sugar is beaten for three times until there are coarse bubbles, adding white sugar once, continuing to beat at high speed until the bubbles become fine, adding white sugar for the second time, continuing to beat until the protein becomes fine and textured, adding the last fine sugar, and beating at low speed until the protein is smooth and delicate, and lifting the egg beater with small sharp corners.

5. Add the protein cream of 1/3 into the egg yolk paste, stir well, then pour it back into the remaining protein 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 a 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 and let it cool and demould.