Chinese Food

Cooking Steps

1. 

   Step1:Milk, corn oil and salt are put into a basin without oil and water. Flour is sifted for three times. It's ok if it's sifted for one time. I think it's better if it's sifted for three times. Of course, some of them can also make Qifeng. But the taste is not delicate enoug

2. 

   Step2:Draw Z words by hand and mix well until there is no particl

3. 

   Step3:Add the egg and mix it with a zigzag or cross stroke. Don't mix the noodles in circles to make them too stringy

4. 

   Step4:Mixed egg yolk paste is delicate and smoot

5. 

   Step5:There must be no oil or water in the protein basin. Drop a few drops of lemon juice and beat it to the blister. Add a third of sugar

6. 

   Step6:Beat until delicate and add one third white suga

7. 

   Step7:Until the lines appear, add the last third of suga

8. 

   Step8:When you hit 9, you will be wet and dry. You don't need to hit the dry foam. The egg laying speed is low and high. At the last minute, you will finish the protein at low speed. This way, the protein is stable

9. 

   Step9:Take one third of the egg yolk batter and mix wel

10. 

    Step10:Put the egg yolk mixture into the remaining protein. Mix wel

11. 

    Step11:Pour the batter from a higher point into the mold. Reduce the bubbles. Knock twice hard to shake out the bubbles. Preheat the oven at 150 ℃ for 10 minutes. Bake it in the second layer from the bottom of the oven for 5060 minutes. Everyone's preferences are different. If you like to bake it for more than 60 minutes, it will be cooked anyway

12. 

    Step12:When it's time, I'll be out of the oven immediately. Knock twice on the front and back off immediately. When it's cool, I'll be out of the mould. I didn't take off the release knife by hand, so it's a bit bad

13. 

    Step13:Look at the internal organization. It's better than that. It's related to my knife

14. 

    Step14:Finished produc