By leaf happy hour
<h2>Royalties</h2>
Corn oil 45 g
Low gluten flour 60 g
Milk 50 g
4 egg yolks
1 whole egg
4 egg whites
Sugar 45 g
Salt 1 g
2 salted egg yolks
Meat floss 10 g
<h2>Practice steps</h2>
1: Heat the corn oil to 70 degrees and pour in the low gluten flour and mix well
2: Mix well with milk, then add 4 egg yolks and 1 whole egg and mix well
3: Add two drops of white vinegar to the egg whites and add the sugar in parts to beat into a large chicken tail
4: Mix the egg whites twice
5, pour into the 450 grams of toast mold with oil paper on the top of the mold to wrap two layers of tin foil outside the mold, pour in two-thirds of the batter, add salted egg yolk meat floss, and then pour in one-third of the batter
6: Heat the water bath up and down for 130-160 degrees The bottom layer is baked for 70 minutes
<h2>Nutritional benefits of corn oil</h2>
Corn oil is rich in vitamins A, D and E, which is easy for children to digest and absorb. If you can give your child vitamin B2 and vitamin E at the same time, then the ability to tolerate cold is stronger.
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