Chinese Food

Cooking Steps

1. 

   Step1:Separation of protein and egg white. There should not be a little water, oil or yolk in the protei

2. 

   Step2:Mix 3 yolks with vegetable oi

3. 

   Step3:Add in milk and stir wel

4. 

   Step4:Sift in low powde

5. 

   Step5:Z-shape mixing. Do not circle mixing. Otherwise, it is easy to defoamin

6. 

   Step6:Drop 4 drops of white vinegar into the egg white. Whisk the egg beater until there are big bubbles in the fish's eyes

7. 

   Step7:Add 1 / 3 sugar and continue to whisk at high speed. The big fish eye bubble disappear

8. 

   Step8:Add sugar for the second time. Make it into wet foa

9. 

   Step9:Add sugar for the last time. Send it to dry foaming. There is a sharp corner when lifting the beater. There is a small sharp corner in the remaining protein, even if it is finished

10. 

    Step10:Pour the egg yolk flour paste into the albumen paste and mix it. It's from the bottom to the top. It can't be stirred in circles

11. 

    Step11:Mixed batte

12. 

    Step12:Pour it into the 6-inch chimney Qifeng cake mold. Knock twice to shake out the bubbles in the batter. The oven is 140 degrees. 45 minutes. Please adjust the temperature and baking time according to the situation of your own oven

13. 

    Step13:Finished produc

14. 

    Step14:Finished produc

15. 

    Step15:Finished produc

16. 

    Step16:Finished produc