I don't know if I'm lucky enough to have succeeded in my third attempt.In fact, it's not as scary as it says on the internet, it can drive people crazy, and it's easy to succeed if you pay attention to some details.The bear recently coughed and couldn't eat sweets.But it's a pity that every time I pick up food, I'm forced to put it down and cry in my arms for half a day.So he reduced his sugar intake and made this soup to relieve his hunger.Mothers with children can try it, it's not as sweet, but it's more suitable for children to eat.If you like something sweeter, you can increase the amount of sugar appropriately, I've tried egg yolk with 15 grams of sugar, protein with 35 grams of sugar is also good.

WHAT YOU NEED

Ingredients

50 grams of low-fat flour
25 grams of milk
25 grams of corn oil
Three eggs.
10 grams of white sugar (for egg yolk)
25 grams of white sugar (for protein)
A few drops of lemon.

How TO MADE A low-sugar version of the 6-inch fan

Steps 1 to 4

1. Raw materials as shown in the figure.

2. Separate the egg yolk protein and put it in two separate, clean, oil-free bowls.

3. Add 10 grams of fine sugar to the egg yolk, stir, then add 25 grams of corn oil while stirring, then add 25 grams of milk while stirring.

4. Sieve into 50 g of low powder and stir evenly with an egg beater until smooth and fine without particles.

Steps 5 to 8

5. Drip a few drops of lemon juice into the protein solution, then use an electric egg beater to blow it to a coarse state, adding 1/3 sugar.

6. Add 1/3 of the sugar until the foam is fine.

7. Continue to beat to the starting state, add the remaining sugar, continue to beat until dry foaming. Dry foaming: the egg head is pulled out of the protein cream, has an upright tip that does not fall, and the protein does not slide when the egg bowl is turned over.

8. Add 1/3 of the protein cream to the egg yolk dough and mix until completely uniform, taking care not to draw circles to avoid foaming.

Steps 9 to 12

9. The mixed egg yolk paste is then poured into the remaining protein cream and sliced evenly until smooth and fine without particles.

10. The dough is poured into a 6-inch bottom mold, gently pressed on the table, and the bubbles are released.

11. Put it in a preheated oven, lower middle layer, up and down fire, 130 degrees, bake for 35 minutes, rotate 150 degrees and continue baking for 20 minutes.

12. It can be eaten immediately after baking, and after drying thoroughly, it can be eaten without mold.

13.

Handy cooking tips

　　Choose fresh eggs, I usually use about 60 grams of eggs, it's better to refrigerate them for a day before using them.2. When dividing eggs, the egg yolk protein bowl must be free of water and oil, and the protein must not be mixed with egg yolk.The protein must be sent to a dry state, i.e. the egg head is pulled out of the protein cream, has an upright tip that does not fall, and the protein does not slide when the egg pot is turned over.4. When mixing egg yolk and protein cream, pay attention to the cutting method, do not draw circles to avoid evaporation.5. Do not open the oven door during baking, the temperature can be baked at low and high temperatures.6.It must be turned upside down immediately after baking, and it must be thoroughly dried to remove the mold, otherwise it is easy to fall off.The mold can be mounted upside down on a circular grill for a microwave oven, or it can be mounted upside down on a rectangular grill for an oven, but two bowls must be placed under the grill to keep the mold ventilated below.A few drops of lemon juice are added to the protein paste to acidify the acidity of the egg yolk and to stabilize the foam.Without lemon juice, you can replace it with a few drops of white vinegar.