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Picture of finished product. -
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Preparation method: 40 grams of corn oil, 70 grams of milk, stir sugar to emulsify, add 85 grams of sifted low flour, and mix well with Z-shape technique. -
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Add four egg yolks, mix well in a Z-shape and set aside. -
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Add a few drops of lemon juice to 4 egg whites. The white sugar can be added at one time and beat at low speed to make it sugary. Add 15 grams of cornstarch into a fine foam and beat the egg whites at high speed until they stand upright. -
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Add one-third of the egg whites into the egg yolk paste, and stir evenly. Pour the egg yolk paste into the remaining egg whites, and stir evenly. Do not stir for too long as it will easily defoam. -
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Pour the batter into the mold [450g], squeeze an appropriate amount of butter into the middle, and sprinkle an appropriate amount of almond slices. -
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Preheat the oven in advance and bake at 150 degrees Celsius for 35 minutes. The temperature is for reference only. -
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When cooked, take it out, shake it a few times, turn it upside down and let it cool. -
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The texture is soft, sweet and delicious. -
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Picture of the finished product.