Cooking Steps

1. 

   Step1:Protein. Yolk separation. There must be no oil or water in the protein basin. Add 30g sugar, 40g salad oil and 40g milk into the yolk bowl. Sift in the low powder. Mix every part of the material. Mix the Z word slowly until it is smooth and fine without particles (at this time, preheat the mother goose pot. Brush a thin layer of vegetable oil 800W and preheat for 5 minutes. I use an electric pottery stove

2. 

   Step2:Add a few drops of lemon juice into the protein. Apply the electric egg whisk to the rough bubble state. Add 1/3 of the sugar into the protein. Rotate the medium to high speed until the fine foam is added. Add 1/3 of the fine sugar. Hit until it shows a texture. Finally add the remaining sugar to the dry foaming state

3. 

   Step3:Take one third of the egg white cream and add it to the egg yolk paste. Use a rubber scraper to mix it evenly. Then take one third of the egg white cream and add it to the egg yolk paste and mix it evenly. Finally, pour all the batter in the egg yolk paste plate into the remaining egg white cream plate and mix it completely until it is smooth and fine without particles

4. 

   Step4:Pour batter into Mother Goose pot. Sprinkle black sesame seeds on it. Tap on the table for a few times. Shake out bubbles. Bake for 18 minutes at 400 watts. Turn to 200 watts for 5 minutes

5. 

   Step5:Mother Goose pan Qifeng cake is perfect. It's delicious