Chinese Food

Cooking Steps

1. 

   Step1:Material preparatio

2. 

   Step2:Protein and egg yolk are separated in a basin without water, oil, water or oil (say three times). If the weather is hot, put the protein part in the cold room first

3. 

   Step3:Mix the yolk with olive oil. Make sure it is even. Otherwise, the water and oil will be separated in the next step

4. 

   Step4:Pour in milk. Mix wel

5. 

   Step5:Sift in low gluten flour several time

6. 

   Step6:Stir well. It's a slow flowing paste

7. 

   Step7:A few drops of white vinegar for protein. It's ok if you don't use it. Actually, it's no difference

8. 

   Step8:Add the first sugar to the fish's eye ble

9. 

   Step9:Delicate bubble second times suga

10. 

    Step10:Quick to wet whipping with third suga

11. 

    Step11:This picture is a kind of wet egg white. It's suitable for making sour cream cake. It needs to be sent at a low speed after being sent. It's about to be sent

12. 

    Step12:Sending this picture is a kind of dry sending. When you do Qifeng, you don't need to worry about inflation. You can also see that if you don't move, you can send it completely

13. 

    Step13:The beaten egg white is mixed into the yolk paste twic

14. 

    Step14:Stir evenly. It's OK to fry. It's not suitable to stir vigorously. It's easy to defoamer. In fact, you don't need to worry about this little bit of defoaming

15. 

    Step15:Pour in the mold. Don't brush the oil. Jimei people...

16. 

    Step16:First, 140 ℃ for 20 minutes. This is the hot air circulation of the steam oven in my home. You can make it according to your own oven

17. 

    Step17:Another 145 degrees and 20 minutes. That's it. Even if it's a big step, ha ha

18. 

    Step18:Turn it upside down and let it cool, then take it ou

19. 

    Step19:Those two were robbed before. I didn't have time to take photos

20. 

    Step20:Oh, I have another picture. It's hollow. Ha ha ha ha ha ha ha, the same recipe. Hey, I made four cakes in one day. Really Buddha