Chinese Food

Cooking Steps

1. 

   Step1:Wash and dry five eggs, separate yolk and protein, and place them in two clean, water free and oil-free basin

2. 

   Step2:Egg yolk breakin

3. 

   Step3:Add 35 g of sugar and 1 g of sal

4. 

   Step4:Add 40 g corn oi

5. 

   Step5:Add 60 grams of mil

6. 

   Step6:Sift in 100g of low gluten powde

7. 

   Step7:Use your hand to draw the zigzag shape and beat it into egg yolk paste. Set asid

8. 

   Step8:Five egg whites. Add a few drops of lemon juic

9. 

   Step9:40 grams of sugar in three parts. One third for the first tim

10. 

    Step10:Add 2 / 3 sugar for the second tim

11. 

    Step11:Add all the sugar for the third tim

12. 

    Step12:The egg white is sent into dry foaming. That is to say, as shown in the figure, the egg beater is lifted to form a small sharp corner. There is no hook

13. 

    Step13:Take one third of the egg white and put it in the yolk paste. Cut or stir it. Never stir it in circles to avoid the protein defoaming

14. 

    Step14:Then pour the batter into the remaining two-thirds of the protein. This is to make the mixing more even. Pay attention to the gesture of mixing. It's like cooking

15. 

    Step15:Pour the mixed paste into the 8-inch mol

16. 

    Step16:Shake it a few times. Shake out the big bubbles. Then go into the oven. Preheat the oven for 150 degrees first. Then bake it for 60 minutes at 150 degrees

17. 

    Step17:Drop the cake mould face up from a high place and immediately pour it to cool. This is to prevent the cake from retracting

18. 

    Step18:The cake will be demoulded when it is cool. There is no demoulding knife. You can choose to use toothpick to circle the edge and then take it off

19. 

    Step19:Let's enjoy the soft cak