Serves 1
Directions
- 1Take 8 eggs, separate egg yolks and whites
- 2Place egg whites in the refrigerator
- 3Mix Milk 120g and Corn oil 10g, stir until emulsified
- 4Sift in 150g low-gluten flour, whisk until no dry powder
- 5Add 8 Egg yolks, mix well until thick & smooth batter
- 6Preheat the oven to 140°C
- 7Add Egg whites 8, appropriate amount of Lemon juice and Sugar 85g to a metal bowl
- 8Whisk it to get foamy meringue at light speed until yogurt like
- 9Add 10-15g Corn starch, beat until meringue formation/soft peaks
- 10Take 1/3 meringue & add into egg yolk paste, mix well
- 11Add remaining meringue and stir well until thick & uniform textured batter
- 12Pour into 28 square pan, don't pour out all the batter, reserve a little
- 13Level the surface & shake out air bubbles, tidy up the surface
- 14Sift in 3g Cocoa Powder in left over batter, mix well
- 15Squeeze like the digonal wires on the surface
- 16Take a bamboo stick & swipe vertically
- 17Place into the preheated oven, bake at 140°C/60 minutes
- 18After baking, unmould it & let it cool on a wire rack
- 19Cut off the edges & cut into pieces ~ Enjoy
Ingredients
- 8 number eggs
- 120 g Milk
- 10 g Corn oil
- 150 g Low-gluten flour
- 3 g Cocoa powder
- 85 g White sugar
- appropriate amount lemon juice
- 10 g Cornstarch
Equipment
measuring cupspoonbowlwhiskovenmixersquare panbamboo stick
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