Cooking Steps

1. 

   Step1:Ingredient

2. 

   Step2:Add water to the soup pot. Add quinoa and cook for 15 minutes after boiling. This quinoa is free of washing and foaming. It's very convenient. The boiled quinoa is fished out and drained for use.

3. 

   Step3:Lemon juice. Mix with milk and corn oil. Stir until completely emulsified. The weight of lemon juice and milk is 75 grams in total.

4. 

   Step4:Sift the low powder twice. Add it to the mixture of milk and corn oil. Stir it in zigzag shape until there is no dry powder.

5. 

   Step5:Separate the egg white from the yolk. Add the yolk to the batter.

6. 

   Step6:Continue to stir in zigzag shape by hand. Finally, it will become a delicate yolk paste. Lift the head of the eggbeater. The yolk paste will drip like silk. Refrigerate the batter for later use.

7. 

   Step7:Next, make a protein cream. Add a few drops of lemon juice and a little salt to the protein. First use the electric egg beater to beat until the fish eye blisters appear. Add a third of sugar.

8. 

   Step8:Continue to send. To appear fine, no foam, barely flowing, add 1/3 sugar.

9. 

   Step9:Finally, when the big hook appears, add the remaining three parts of white sugar. Continue to beat.

10. 

    Step10:Finally, send to the dry foaming state. Lift the head of the eggbeater to pull out the short inverted triangle. Finally, use the hand eggbeater to finish the protein cream to make it more even.

11. 

    Step11:Dig out a third of the protein and add it to the yolk paste.

12. 

    Step12:Stir evenly by hand. There is no big protein bubble.

13. 

    Step13:At this time, the batter is thick. Add 2 tablespoons of quinoa that we just cooked and drained. It's easier to mix it up at this time. It won't make the quinoa grains settle at the bottom.

14. 

    Step14:Then draw by hand. Mix quinoa grain and egg yolk paste evenly.

15. 

    Step15:Mix the yolk batter and pour it back into the remaining egg cream.

16. 

    Step16:Continue to use the hand beater to mix evenly. The cake paste is ready. The hand can't draw the bottom of the bag. Finally, use the scraper to turn the bottom of the bag for several times, so that all the albumen and yolk paste are turned evenly.

17. 

    Step17:Pour it into the 7-inch Japanese Qifeng mold of the kitchen. Press the chimney with your thumb. Shake the mold hard. Shake out the big bubbles inside.

18. 

    Step18:Changdibao man oven is preheated 170 degrees in advance. Lower layer is put into the mold. After putting in, it is adjusted to 160 degrees. Bake for 55 minutes, left back, to the surfac

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