Chinese Food

Cooking Steps

1. 

   Step1:Separation of yolk and egg white (no water and oil in the egg white basin

2. 

   Step2:Beat the egg white until it's thick and put a third of the sugar (the total amount of sugar used for protein is 50g). This third is a third of the sugar used for 50g. Of course, it's not so precise. Just feel it by hand. It's OK to have more and less.

3. 

   Step3:Beat until it's fine and put a third of suga

4. 

   Step4:Put a third of sugar after striking till obvious lines appea

5. 

   Step5:Beat the egg white until it is wet and hard to foam. It is not easy to crack.

6. 

   Step6:Beat the yolk with remaining suga

7. 

   Step7:Mix with wate

8. 

   Step8:Add oil and beat well. Beat with egg puff for a few minutes.

9. 

   Step9:Sift in the low flour and mix well (at this time, the oven is preheated to 170 degrees and heated up and down

10. 

    Step10:Take one third of the egg white and mix wel

11. 

    Step11:Mix well, then return to the egg white basin and mix the remaining egg white evenl

12. 

    Step12:Pour into the baking tray with the baking paper laid. Level it and put it into the middle layer of the ove

13. 

    Step13:Bake for 15 to 20 minutes, then take out and shake out the hea

14. 

    Step14:Cool it for a while and put it on the baking net. Remove the baking paper while it's hot. Then cover it to prevent too much water from evaporating

15. 

    Step15:When the temperature of the cake is hot, put jam on it and roll it up. Put it in the refrigerator to shape it

16. 

    Step16:It's ready to eat.