Chinese Food

Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:First, separate the yolk and the egg white in two basins without water or oil

3. 

   Step3:Milk mixed with corn oil until emulsifie

4. 

   Step4:Add the yolk again. Mix wel

5. 

   Step5:Sift in low gluten flour. Sift in twice. Mix well each time before sifting in the next time

6. 

   Step6:Mixed egg yolk past

7. 

   Step7:Add lemon juice to the egg white. Beat with electric beater until it is thic

8. 

   Step8:Add white sugar again. Add white sugar in three times. Beat until hard foamin

9. 

   Step9:It's OK to lift the eggbeater with a small sharp corner. It's called albumen cream

10. 

    Step10:Add one third of the cream to the yolk batter. Stir or mix wel

11. 

    Step11:Then pour the mixed yolk paste back into the egg white crea

12. 

    Step12:Mix up or dow

13. 

    Step13:Divide the batter into two parts of the same size. Sift one part of the batter into cocoa powder. Mix well

14. 

    Step14:Prepare two spoons and eight inch cake mol

15. 

    Step15:Use a spoon to scoop a scoop of original cake paste from the middle and drop it into the mold. Then use another spoon to scoop a scoop of cocoa cake paste from the middle and drop it down

16. 

    Step16:Just scoop the original cocoa until all the cake batter is used up. Lift up the two ends of the mould and shake it gently to make a big bubble

17. 

    Step17:Put it into the preheated Heidegger oven. Heat up and down for 155 degrees. Lower layer for 55 minute

18. 

    Step18:Take it out and shake it immediately after baking. Then turn it upside down and cool it before demoulding

19. 

    Step19:Finished product drawin