Practical steps
1. Raw materials are weighed and reserved.
2. Separation of egg yolks and egg whites. Put the egg yolks in a waterless and oil-free basin, add powdered sugar, stir until melted and let stand .
3. Add oil to the egg yolk liquid.
4. Add water
5. Beat the blender evenly.
6. Add low powder
7. Beat the blender until the liquid is particle-free.
8: Put the egg whites in another anhydrous and oil-free basin, beat until coarsely soaked and add half of the sugar.
9: Beat until delicate and add half of the remaining sugar.
10: Beat until there are clear lines and add the remaining sugar.
11. Send to the small sharp hook in the picture
12. Add the egg whites to the egg yolk liquid
13: Mix well and pour into the baking dish. Try to do it as quickly as possible to avoid defoaming.
14. Fill the baking tray evenly and shake out the bubbles. Preheat oven, 150 degrees, 20 minutes.
15. When it is cool, remove the mold and roll up the sauce while it is hot. Refrigerate for a short while.
16. Just cut into chunks
Mood stories
The taste is fluffy and served with strawberry jam, super delicious~