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Picture of finished product. -
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Preparation method: Add 50 grams of milk [you can also use water] and 50 grams of corn oil in the container, stir the sugar to emulsify. -
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Add 60 grams of sifted flour and mix evenly. Add 5 egg yolks and mix evenly. -
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Add a few drops of lemon juice to 5 egg whites, add the sugar in three batches, beat it for low-grade fish-eye foam, add sugar, beat it for the second time until it is finely foamed, add sugar, beat it three times at high speed and add sugar until it is 70% full, and lift it up The egg beater has an olecranon hook. -
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Add one-third of the egg whites into the egg yolk paste and mix evenly. -
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Put the egg yolk paste into the remaining egg whites and continue to mix evenly. -
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Cover the mold with a layer of oil-absorbing paper, pour the batter into it, and shake it a few times. -
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Preheat the oven in advance and bake at 160 degrees Celsius. -
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When the time is up, take it out and let it cool. -
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If there is still residual temperature, put oil-absorbing paper underneath, uncover the bottom oil-absorbing paper, and roll it up from one side. -
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Roll up and refrigerate for 30 minutes. Take out and cut into small pieces. -
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Picture of the finished product. -
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Picture of the finished product. -
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Picture of finished product.