Chinese Food

Cooking Steps

1. 

   Step1:The corn oil is heated directly on the stove in the basin. Leave the fire when you see the oil silk. It's about 60 or 70 degrees. Don't be too hot. It will burn thick flou

2. 

   Step2:Add sifted low gluten flou

3. 

   Step3:Stir well. Add mil

4. 

   Step4:Keep adding yol

5. 

   Step5:Mix well. If you don't have to sift it again, it will be very smooth

6. 

   Step6:Drop a few drops of lemon juice into the egg white. Add sugar three times. Beat the egg white to 67 for distribution. It will never flow

7. 

   Step7:Start to prepare the mixture. Add the protein cream into the egg yolk paste in three times and fold evenl

8. 

   Step8:Every time you add it, pay attention to the basin wall. There should be no residue on the scraper

9. 

   Step9:The color of the cake paste will become lighter and lighter after adding the protein crea

10. 

    Step10:The last trace will not disappear immediately. Pour it into the 8-inch movable bottom mold paved with oil paper. The bottom is better. There will be no water in the water bath

11. 

    Step11:I'm a movable bottom mold. I don't like wrapping tin foil. I just use the method of basin in basin. I still use water bath. I don't like the wet taste of cake. The water in the water bath should not be too deep

12. 

    Step12:Baking temperature - open hearth - 148 ° C, half an hour. 126 ° C, 40 minute

13. 

    Step13:The super perfect light shock comes out. When it's not hot, it can take off the mold. It doesn't need to back butto

14. 

    Step14:Just put it on a swing. It'll be romantic

15. 

    Step15:Today, I used the edge to take off the mold. It's even higher than the mold. It's also helpful for climbing

16. 

    Step16:If you like it, you can also burn it. It's more personal