Chinese Food

Cooking Steps

1. 

   Step1:Separate the egg white. Put them in a basin without water or oil. Treat the yolk first. Refrigerate the egg white. It's easier to remove the egg whit

2. 

   Step2:Add 10g sugar to the yolk and mix well. Break it up gently. Don't circle it

3. 

   Step3:Add oil and milk and mix wel

4. 

   Step4:Sift in the low powder. Stir evenly and gently. Do not over stir to prevent the reinforcement

5. 

   Step5:Stir to make no granules. Set aside to prepare the protei

6. 

   Step6:Take the protein out of the fridge and beat it with an electric eggbeater until it's like a big fish net. Add lemon juice or white vinegar. Add a third of white sugar

7. 

   Step7:Fine bubble. Add 1/3 sugar

8. 

   Step8:Put in the last sugar when the lines are clear and do not disappea

9. 

   Step9:Hit the dry foam. When it comes up, it is upright and sharp

10. 

    Step10:First put one third of the egg white into the egg yolk paste. Mix gently and evenly. Then put the mixed egg white paste into the egg white and mix gently. Mix up and down. Do not over mix. Prevent defoaming

11. 

    Step11:Pour it into a paper cup. It's full at seven or eight points. Then each one vibrates bubbles. I'm full of it. It's a little bit of an impact on the image after baking

12. 

    Step12:Put it in the middle of the oven. The temperature in my oven is high, so it's 130 ℃ 45 minutes. The temperature depends on the temper of each oven

13. 

    Step13:Shake it after baking. Then turn it upside down and let it cool

14. 

    Step14:The cake liquid is too full. It's a bit of shrinkage after it's cooled