Long Emperor 30 liter oven, baking tray with oven with black baking tray, baking sheet with oiled paper
Low powder screening, stand-by
The protein and egg yolk are separated, and the protein is frozen in the refrigerator and frozen.
Milk, egg yolk with sugar, corn oil, all mixed, thoroughly emulsified, sugar melted
Add low powder. Mix well.
Add egg yolk. Mix well. The batter has no particles. This step is the egg method
The 30 liter oven is placed at 170 degrees. Preheat. The actual furnace temperature exceeds 200 degrees. Be sure to put a thermometer and keep abreast of temperature changes.
Take out the protein from the freezer compartment of the refrigerator. The protein is slightly frozen. It's ok. Add lemon juice and add a teaspoon of sugar. Start sending at high speed.
The coarse bubbles are thinner and the sugar is added for the second time. The fine bubbles are more delicate, and all the remaining sugar is added. Wet foaming, big hook
Dig a large piece of protein cream to dilute the egg yolk batter. Mix evenly.
Pour the batter from step 10 back into the remaining meringue. Mix evenly.
The batter is in the mold. The surface is smoothed.
A few models.
Into the oven. 20-23 minutes, second floor. Pay attention to the surface coloring condition.
Baked out. Immediately demould, tear off the oil paper, perfect towel
Cocoa powder was placed in the same amount in the base.
200 grams of light cream, 10 grams of sugar. Filled with cream filling