I put the cream in the hurricane, hurricane sandwich, and took it directly with my hand. A bite down, soft and sweet feeling, seems to float in the clouds. I haven't eaten fresh cream for a long time, and occasionally, it's really good! !
The protein is beaten to a coarse foam, +40g sugar + salt + vanilla extract, sent to the rigid foaming stage, and pulled up with a sharp angle.
Egg yolk + the remaining 20g sugar to mix well, + oil + milk to stir evenly, + sifted low-powder coarse agitation, stir evenly with eggbeater at low speed.
Add 1/3 of the protein to the egg yolk and mix well. The remaining 2/3 protein and egg yolk are remixed and mixed well. Do not mix, draw a cross and mix well.
The 180 degree oven is placed in the lower layer and baked for about 30 minutes.
Immediately deducted from the furnace, demoulded overnight.
** Eggs are fresh eggs with a shell of 60g/piece. Of course, a 58g, a 62g does not matter.