Weigh corn oil and thyme juice into a bowl.
Whisk and whisk until fully emulsified.
Sift low gluten flour and stir until no dry powder.
Stir the egg yolks three times in batter.
Mix batter without knots, very thick and lustrous.
Lemon drop into the egg, and beat the fish to the eye with a whisk.
Then pass the sugar three times.
Until you hit the egg, the head is a small sharp angle, that is dry foaming.
1/3 protein cream into the egg yolk paste, cut with manual mixing, and then into the egg yolk paste paste in protein.
Pour the remaining yolk paste into the protein and continue to mix.
The batter turned out to be very delicate.
Put the mixed cake paste poured into the pastry bag into the cake cup (7 full). When all the blocks are finished, lift the tray and shake it two times to shake out the big bubbles!
Place in a preheated oven for 140 minutes and bake for 36 minutes. After the end of the oven, simmer for 5 minutes.
1., send protein must be sent to hard foam, too soft, easy to shrink back
2. oven temperature for reference only, the general cake rose to the highest point after the fall, and then bake 5 minutes, almost.