Chinese Food

Cooking Steps

1. 

   Step1:First, break the black tea. If there is a black tea bag, cut the black tea bag directly (one bag of black tea bag is 2G). Because there is no black tea bag, I break the black te

2. 

   Step2:Milk heatin

3. 

   Step3:After heating, pour in black tea piece

4. 

   Step4:Stir evenly and turn off the fir

5. 

   Step5:Pour in corn oil and 10 grams of sugar. Mix well

6. 

   Step6:Sift the low gluten flour and pour it i

7. 

   Step7:After pouring, use the zigzag to stir evenly, remember to use the zigzag, otherwise it is easy to start the tendo

8. 

   Step8:Separate the egg white. Remember to put the egg white on a plate without water or oil.

9. 

   Step9:Mix egg yolk zigzag and black tea paste evenl

10. 

    Step10:Protein. Stir the protein slightly and add the first suga

11. 

    Step11:Beat the eggbeater until there is a big bubble and add the second suga

12. 

    Step12:Stir until there is no big bubble and pour in the third suga

13. 

    Step13:Next, send the protein until there is a 360 ° reverse button of spiky groove protein and it won't move

14. 

    Step14:That's what the beater looks lik

15. 

    Step15:Add a third of the protein to the yolk past

16. 

    Step16:Cut in the middle.

17. 

    Step17:Turn it over again. (remember not to make circles to eliminate bubbles) follow this method to stir the protein evenl

18. 

    Step18:After mixing, pour the remaining two-thirds of the protein into the black tea paste and mix evenl

19. 

    Step19:After mixing, pour it into the 8-inch Qifeng mould (if there is no hollowness, use the 8-inch mould as usual). Preheat the oven at 150 ° for 5 minutes and bake for 60 minutes (all 8-inch moulds are at 150 ° for 60 minutes

20. 

    Step20:After baking, drop the mold gently and then buckle it 360 ° backwar

21. 

    Step21:Take off the mold when it's col