Chinese Food

Cooking Steps

1. 

   Step1:Group phot

2. 

   Step2:Protein and yolk separate. Pour into a container without water or oi

3. 

   Step3:Add 30 grams of sugar to the yolk. Beat until it's puffy and thick

4. 

   Step4:Add salad oil into the yolk in three times (1 / 3 proportion) and beat with the beater until the mixture is eve

5. 

   Step5:Pour in milk. Stir wel

6. 

   Step6:Mix low powder and baking powder. Sift gently into the yolk

7. 

   Step7:Turn the rubber scraper gently and mix evenly. Do not stir in circles. You will lose if you stir in circles. Spare

8. 

   Step8:The eggbeater dries. Drips in lemon juice. Whisks the egg white to the fisheye condition

9. 

   Step9:Add in the sugar three times. Beat. Continue to add the remaining sugar twice. Beat.

10. 

    Step10:Send to dry foaming. Can lift the small tip stat

11. 

    Step11:Pour 1 / 3 of the protein into the egg yolk bowl. Stir evenly. Turn it up from the bottom. Do not stir in circles to avoid protein defoaming

12. 

    Step12:Mix the batter evenly. Pour in the remaining protein and mix again.

13. 

    Step13:Pour it into the mold. Shake it on the table. Make sure to shake out big bubbles.

14. 

    Step14:Preheat the oven to 150 degrees. The shelf on the last two layers. Bake for 45-50 minutes

15. 

    Step15:The cake out of the oven should be buckled on the baking net immediately to prevent the cake from retracting. The next step should be a little more buckled. After cooling, it should be demoulded. It can be scraped with a demoulding knife

16. 

    Step16:Delicate and soft tissue, full of egg milk flavor, delicious to cr

17. 

    Step17:Who will wash so many tools in the end? This is a very difficult problem.