Cooking Steps

1. 

   Step1:Soybean dregs (60g) are wet but not draine

2. 

   Step2:Separation of egg albumen and egg white. Add 30g soybean milk into the bean dregs and stir evenl

3. 

   Step3:It's OK to add 50g ordinary flour with low gluten, but it's not easy to stir too much, it's easy to work hard, and the taste is not as good as low gluten

4. 

   Step4:Mix and stir evenly for standb

5. 

   Step5:In the other bowl, add two egg whites, 5 drops of lemon juice and 10g white sugar. Note that I use the red date bean dregs here, so it has sweetness. The sugar is only added 10g. The taste is just right. I hope the dessert is added 20

6. 

   Step6:Beat the protein with high speed until it has lines. The protein is rough. Then beat it with low speed until it has fine luster and small hook.

7. 

   Step7:Mix 1 / 3 of the protein with the batter. Mix with the cross or rice characters. Don't circle and it will defoamer

8. 

   Step8:Then pour all the batter into the egg white. Stir and mix with the cross.

9. 

   Step9:In fact, it's not very easy to defoaming. The technique is very important. The protein added with lemon juice has high stability. It can also be dispensed with. It can be mixed evenly

10. 

    Step10:Heat the wok without heat. Add small batter. Add the batter. Sprinkle the cooked red bean. Cover the pot and simmer for 12 minutes. Make sure you cover the pot.

11. 

    Step11:It's still stuffy after turning over. It's very soft and the thickness is also very good. The batter basin should be away from the hot place on the stove. Otherwise, it will defoaming. After scooping the batter, put it on the chopping board.

12. 

    Step12:Garnish with some fruit and sprinkle with sugar powder. Open to ea