Pour the egg white into an oil-free and water free basin and add a few drops of vinegar or lemon juice.
five
Then stir at medium speed for 25 seconds, then turn to low speed to turn large bubbles into small and delicate ones; Add 1/3 of the fine granulated sugar. Continue to stir at a low speed, and add the remaining 1/3 of the fine granulated sugar when making more delicate and clearer lines. When the egg white paste appears shiny and the egg beater has resistance, lift the egg beater, and the egg white paste becomes a big hook. As shown in the figure.
six
First take a third of the protein cream and add it to the milk paste.
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Add 2/3 of the protein cream to the egg milk, and mix evenly from the bottom up.
eight
Finally, pour all the milk paste into the egg white paste, and mix evenly from the bottom to the top. Evenly mix, do not circle.
nine
Pour it into the baking pan, put it into the Galanz 42L oven, and bake it for 25 minutes in a water bath at 160 ℃. The temperature and time are different for different brands of ovens.