Chinese Food

Cooking Steps

1. 

   Step1:Use smart hands to separate the egg white and yolk. Note - the inside of the container should be dried. There should be no water. The egg white should not be mixed with a little yolk. Otherwise, the egg white is not easy to be sen

2. 

   Step2:Pour the oil and milk into the egg yolk. Mix well. There is no corn oil at home. It's cooked vegetable seed oil

3. 

   Step3:The flour is poured into the yolk liquid. There is no low gluten flour at home. I use ordinary flour and spontaneous steamed bread flour instead. The same 25

4. 

   Step4:Stir well. Press with a spoon. Press the flour particles into the yolk until they become a uniform batter

5. 

   Step5:Add a few drops of white vinegar to the egg white and start to beat. White vinegar or lemon juice are used to remove the fishy smell. Add half of the sugar when there is a thick bubble

6. 

   Step6:Whisk until bubbles appear and add the remaining half of suga

7. 

   Step7:Until the beater is lifted and the curvy cream appears in the container. The end of the beatin

8. 

   Step8:First, pour one third of the egg white into the yolk paste. Stir evenly. Be careful not to stir in circles. Stir evenly with the method of stir frying

9. 

   Step9:Pour the mixture into the remaining egg white. Stir evenly with the same method of stir fr

10. 

    Step10:Put a third of the cake paste in the paper cup. Put in some raisin

11. 

    Step11:Add another third of the cake paste. Be careful not to fill the paper cup

12. 

    Step12:On the oven 160 degrees 20 minute

13. 

    Step13:Super soft Q Cupcake complet