Chinese Food

Cooking Steps

1. 

   Step1:Material collectio

2. 

   Step2:Emulsify milk and corn oi

3. 

   Step3:Add low gluten flour. Stir corn starc

4. 

   Step4:Separate the protein and yolk. Add the separated yolk into the batter, beat and sti

5. 

   Step5:Egg yolk batter after mixing (I use post egg method

6. 

   Step6:Put the separated egg white into a container without water or oil. Add 35 drops of vanilla essence or lemon juice or white vinegar. At this time, turn on the oven to preheat. Heat it up to 150 degrees. Heat it down to 160 degrees. If there is no separate oven, use water bath method [put a plate of water at the bottom of the oven

7. 

   Step7:When the egg white makes a big fish eye bubble, if the first white suga

8. 

   Step8:Continue to pass the protein for about 10 seconds if the second suga

9. 

   Step9:Beat the egg white until it is tender, add the third suga

10. 

    Step10:Low speed protein delivery to the elevator with small hoo

11. 

    Step11:Mix 1 / 3 protein cream with egg yolk paste. Turn in J-shape. Avoid defoamin

12. 

    Step12:Pour all the yolk batter into the rest of the batter and continue mixin

13. 

    Step13:Pour the cake paste into the paper cup. Shake the air bubbles gently. Fire 160 degrees. Fire 150 degrees. Bake for 20 minutes until it swells to 130 degrees. Continue to bake for 35 minutes.

14. 

    Step14:Grow high slowl

15. 

    Step15:Keep waitin

16. 

    Step16:Out of the ove

17. 

    Step17:Warm. Golden. Deliciou