My dosage is eight inches plus one six inches, because the oven 30L can only be put in these two, the six inches is half of the eight inches, you want to make one can be converted by yourself, eight inches are two-thirds of the volume, six inches one-third of the volume.
Food Material List
1Low gluten powder135g
5sugar120 g yolk 30 g. residual protein
1Large Collection of Materials
2Mix milk, oil and some sugar in a clean container.
3Separate the yolk from the protein, pour the protein into an anhydrous oil-free container, and stir the yolk into the milk.
4Sift the starch into the yolk, stir well, no granules can be used.
5Start beating the egg white, beat the egg white with a beater at high speed, add sugar three times, beat until lifting the beater appears small sharp corners, and the sharp corners do not bend.
6While beating the protein, preheat the oven at 150 degrees for 10 minutes, then pour the protein into the yolk paste three times. Stir it evenly, such as stir-frying, not stirring in circles. No lump protein can be poured into the mold. Flatten the surface, shake two bubbles, put it into the oven, 150 degrees, 40 minutes.
7Remove immediately after baking to prevent collapse and release after cooling.
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