Chinese Food
Small paper cup Qifeng cake
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Aren't many people making cakes at home recently? But a lot of it ended in failure. Come on. My sister will tell you the secret of success
Cooking ingredients
Cooking Steps
Step1:Prepare materials. I only have three red date
Step2:Egg white protein separation. First of all, the most important thing is that there should not be too much flour. Otherwise, it will be like a steamed cake. The secret of 100% success lies in less flou
Step3:Stir to a fine paste. Not too much water. No water. The cake made in this way is soft. The water is too much, and the egg paste is easy to precipitat
Step4:Two egg white
Step5:Put the first spoon of sugar in the big bubbl
Step6:A spoonful so man
Step7:Second scoop of bubble
Step8:Pull up the third spoon with a small hook. Many people think it's OK to send it like this. Actually, it's not ha. If you want to send it without liquidity, it won't lose talent. This is also one of the secrets of 100% success. If you feel a little resistance, it's O
Step9:One third of the protein is in the batter. My husband always thought that the protein was crea
Step10:Stir evenly and then pour into the remaining protein. Continue to stir evenly. Don't worry. It won't defoamer
Step11:Arrange the small paper cups. Put a layer of cake paste. Put some raisins
Step12:And then a layer of cake paste. A little red jujube seed
Step13:Preheat the upper and lower tubes of oven 150 for two minutes. Put it in. Bake at 150 ℃ for 30 minute
Step14:It's been baking for about five minutes. I've got to get up
Step15:Ding. Out of the oven. Super fragrant. Because this one doesn't have too much flour support, it will shrink quickly. But don't worry. It doesn't affect the taste at al
Step16:Compressio
Step17:Reboun
Step18:Super sof
Step19:Open to ea
Step20:This is what I made the night before. It tastes like chocolate. The same procedure is to separate the chocolate from water and pour it into the egg yolk paste
Step21:My husband also put a snicker. It's deliciou
Cooking tips:My tutorials are not professional. But they are all experiences after failure. I don't put citric acid like those on the Internet. White vinegar and so on. In fact, it's not so complicated. Study hard. There are skills in making delicious dishes.
