Chinese Food

Cooking Steps

1. 

   Step1:Separate the egg white and yolk. Put them into two large bowls without oil and water. Add five grams of sugar to the yol

2. 

   Step2:Beat with a hand beater until the sugar melts. Set aside. Preheat the oven at 170 ℃ for ten minutes

3. 

   Step3:Put the remaining sugar in the egg white. I'm less lazy. Lemon juice has the effect of deodorization to help the protein to pass. Without lemon, use white vinegar instead.

4. 

   Step4:Send to dry foaming. Stand up with small sharp corners

5. 

   Step5:It's all the protein that's been sen

6. 

   Step6:Take half of the egg white and put it into the yolk paste. Mix it evenly. The so-called mixing is that the scraper can draw Z words from the bottom of the middle of the egg paste and mix it evenly. While mixing, turn it to beat the egg basin. Half of the protein is taken into the yolk to make the yolk and protein combine faster and bette

7. 

   Step7:Pour it back into the protein and continue to mix it evenl

8. 

   Step8:Sift in low powder. It's better to sift low powder once in advance. It's more delicate, without particles and impurities

9. 

   Step9:It's a mixed batter. It's thick and strong. It'll hang on the scraper if you lift it with a spatula. It won't drop. After ten thousand drops, it will be defoaming. It will affect the finished product.

10. 

    Step10:Put a round flower mounting mouth into the flower mounting bag in advance. Cut the mouth. Then put the egg paste into the flower mounting bag

11. 

    Step11:Sprinkle a little water on the baking tray to spread the oiled paper. The oiled paper will not move when you squeeze the egg paste. Squeeze the batter into long strips. Each one should have a little space. It will swell. Put into the preheated oven and bake at 170 ℃ for about 18 minutes.

12. 

    Step12:It's just out of the oven. It'll be a little soft. It'll be hard when it's cold. It'll melt when it's eaten.

13. 

    Step13:Put on a look. Ha ha. You can make more if you like to eat