Cooking Steps

1. 

   Step1:Pour the milk, vegetable oil into the bow

2. 

   Step2:Mix evenly with egg beater to emulsif

3. 

   Step3:Sift in low gluten flou

4. 

   Step4:Use the egg beater to hit the ten character technique. Stir well until there is no granul

5. 

   Step5:Separate the egg white and yolk. Pay attention not to touch a trace of yolk when separating the egg white (the bowl containing the egg white must be free of oil and water

6. 

   Step6:Pour in the yolk. Continue to use the beater. It's the same as ten method to mix evenl

7. 

   Step7:Add a few drops of lemon juice or white vinegar to the egg white. The electric eggbeater will whisk the egg white to show the fish eye bubble at high speed. Add a third of sugar. (start warming up and down the oven for 165 ℃ for 10 minutes

8. 

   Step8:Electric egg whisk continues to hit at a high speed until there are more delicate bubbles. Add 2/3 fine sugar

9. 

   Step9:Beat the foam that can appear on the grain. Add the remaining sugar

10. 

    Step10:It's good to get rid of the wet foaming. When the eggbeater is in a big hook stat

11. 

    Step11:Take 1 / 3 of the protein cream and put it into the egg yolk paste. Use the silica gel scraper to turn and cut to mix evenly

12. 

    Step12:Mix the batter into 2 / 3 of the protein cream. Use the same method. Mix until the protein and batter are completely integrated

13. 

    Step13:I use a 28x28 square plate. Put oil paper on it. It's easy to demould. Pour the egg paste into the baking plate. Drop gently from top to bottom. Shake off bubble

14. 

    Step14:Put the mold into the preheated oven. Bake it for 20 minutes at 165 ℃ on the middle layer. The temperature of each oven is different. The specific temperature depends on the temper of each oven

15. 

    Step15:After the cake is baked, take it out of the oven quickly. Drop it vertically to shake out the heat. Then immediately pull the oil paper and move it to the baking net. Put it on the cold for standby

16. 

    Step16:Find a round cover. Press out the round cake slices (the size is determined by yourself

17. 

    Step17:Take a piece of cake and spread it with salad dressin

18. 

    Step18:Take a piece of cake and glue it togethe

19. 

    Step19:Finally, spread the salad dressing on the cake evenl

20. 

    Step20:Throw it into the sea moss and roll it around. Let the whole cake be evenly wrapped with the meat floss. Press it gently with your hands

21. 

    Step21:The more you spread the dressing, the more evenly you spread it. The more moss and meat floss you put on it, the more you can get.

22. 

    Step22:QQ's Pinctada is finishe