Chinese Food

Cooking Steps

1. 

   Step1:Rub the wall of the bowl with butter first. Then sprinkle with sugar. Set asid

2. 

   Step2:Milk + butter + 20g sugar + a few drops of vanilla essence, pour into the milk pot and boil until it boils slightly. Leave the heat of

3. 

   Step3:Sift low powder into milk. Mix wel

4. 

   Step4:The yolks and whites are separated in two clean bowl

5. 

   Step5:Slowly pour the batter into the yolk. Mix quickly while one side is inverted. Prevent the yolk from scalding

6. 

   Step6:Evenly stir the yolk paste, sift it and pour it into the milk pot. Sift out the low powder particles. Use a scraper to disperse them. Then bring it back to the ove

7. 

   Step7:Small fire. Cook and stir at the same time. Do not stop, or it will paste

8. 

   Step8:Boiled egg yolk paste. It's delicate, thick and glossy. Put it aside for us

9. 

   Step9:15g sugar is added to the protein three times, and then it is sent to dry foaming, that is, there is a small hook at the top of the small chir

10. 

    Step10:Mix the egg white and yolk batter evenly in three time

11. 

    Step11:Mix the batter. Preheat the oven 180 degree

12. 

    Step12:Just enough to fill four shufley bowl

13. 

    Step13:In the middle of the oven. Bake for 18 minute

14. 

    Step14:Swollen ash is always hig

15. 

    Step15:Come out and sprinkle with sugar powde

16. 

    Step16:Meimeid

17. 

    Step17:Shuflei just collapsed so fas

18. 

    Step18:Eat while it's ho