Chinese Food

Cooking Steps

1. 

   Step1:Egg white separatio

2. 

   Step2:Egg yolk with olive oi

3. 

   Step3:Betis olive oi

4. 

   Step4:Mixing and emulsifying milk at the same tim

5. 

   Step5:Anja pure mil

6. 

   Step6:Add low gluten flour. Stir well in the Z-shape until there is no dry flour

7. 

   Step7:After the egg white is refrigerated, beat it with a beater. Add sugar three times

8. 

   Step8:Beat until it's dry and foamy. It's just right if the egg white bowl is turned over for 3 seconds

9. 

   Step9:Add the egg white into the batter mixed in several times. Stir. Never circle. It's easy to defoamer

10. 

    Step10:Eight inch cake mold (just make one for the rest) raise the mold to vibrate bubble

11. 

    Step11:Heat the oven for 10 minutes in advance. Put in the cake. The oven is 140 degrees up and down. After 10 minutes, adjust it to 150 degrees. 50 minutes

12. 

    Step12:Anja cream is refrigerated for 12 hours. Quickly whiske

13. 

    Step13:Whipped crea

14. 

    Step14:Cream plaster. Qifeng cake has perfect internal structure. No big pore