1. Protein and egg yolk are placed separately in an anhydrous, oil-free pot. 2, put white sugar in the protein, the electric egg beater first open a file, turn the sugar into 3-4 files, hit the egg head upside down small triangle can not drip. Put it in the refrigerator. You can also beat the egg yolk first, but you have to wash the egg head once more.
Put white sugar, cooking oil, milk in the egg yolk, and use the electric egg beater to mix slowly.
Sift the barley leaf powder and low powder, and use the electric egg beater to slow down a few times. The powder was then thoroughly stirred with a spatula to a particle free.
1. Warm the oven up and down to preheat the upper and lower tubes by 150 degrees. 2. Put one third of the protein into the egg yolk paste and stir for 10 times with the cross stirring method (Baidu video: cross stirring method). Do not use more times, more easily defoaming.
The stirred egg yolk paste is placed in the remaining two-thirds of the protein. Mix well with the cross-stirring method, do not exceed 25, and the number of stirring will defoam.
Pour into the grinding tool and make a total of 10 small cakes. Shock out the bubbles, sprinkle with pumpkin seeds, or sprinkle with other nuts and raisins.
Place in the middle layer of the preheated oven. Continue to bake for 20 minutes, pay attention to the surface coloring in the last 5 minutes, and cover the tin foil when the color is darker. The temperature of each oven is different, pay attention to adjust the temperature.
It looks good. ????