Chinese Food

Cooking Steps

1. 

   Step1:Prepare all ingredients. Separate the egg white and yolk (vanilla essence and corn oil are not patted in

2. 

   Step2:Add the yolk to the milk and beat evenly with the beate

3. 

   Step3:Add the sifted baking powder and low powder and mix them gently with a scraper. It's as light as stir fry. It's too heavy and it's easy to pick up tendon

4. 

   Step4:The mixed yolk paste doesn't flow. It can flow down when the scraper is lifted

5. 

   Step5:Add vanilla essence and 3 / 1 white sugar to the egg white and beat until it is thick. Continue to add 3 / 1 white sugar and beat at high spee

6. 

   Step6:Add the last 3 / 1 of sugar and beat until the egg is stiff and the protein doesn't flow

7. 

   Step7:Add 3 / 1 protein cream to the egg yolk paste and mix with the scraper in Z shape. Continue to add the remaining 3 / 2 protein and mix with the same metho

8. 

   Step8:Half of the total amount is put into a fresh-keeping bag. Cut a centimeter. Brush the pan with corn oil

9. 

   Step9:Add a little water to the gap. Cover the pan. Lift the pan and fry it for 3 minutes (the pan can be turned in the process, so that it can be heated more evenly. It is not easy to paste the bottom

10. 

    Step10:Continue to squeeze the rest of the cake paste onto the original cake (add some water to the gap after squeezing), cover the pot and chill for 3 minutes. Turn over and fry for another 4 minutes

11. 

    Step11:When you are out of the pot, you can sift yogurt and sugar powder. If you like light cream, you can beat it and mount it