Food Material List
- 1 Egg yolk paste
- 2 Yolk 3
- 3 oil 30g
- 4 Low-gluten flour 60g
- 5 Yogurt 54G
- 6 sugar 10g
Operational steps
- 1 Separation of yolk and egg white
- 2 Whisk egg yolk with sugar
- 3 Add yogurt and salad oil to the blended yolk paste
- 4 Stirring uniformly in the form of emulsification
- 5 Sifted starch
- 6 Mixed batter
- 7 Add a little salt to the egg white
- 8 Sugar is added to the egg white three times.
- 9 Egg beater will be sent until a small bend occurs, without striking hard.
- 10 Add a small amount of beaten egg white to the yolk paste and mix well.
- 11 Pour the yolk paste into the rest of the egg whites and mix well.
- 12 Pour the mixed egg paste into the baking pan with oil paper, scrape it evenly with a scraper, shake it gently and put it in the oven at 180 degrees for 20 minutes.
- 13 Remove the oil paper while its hot, cool it a little, take another oil paper, roll it up with a rolling pin, put it in the refrigerator for half an hour, take out the slices, all right.