Chinese Food

Cooking Steps

1. 

   Step1:Weigh all material

2. 

   Step2:Separate the yolk and the egg white. The plates must be oil-free and water-free. The egg white cannot be mixed with the yolk

3. 

   Step3:Pour milk, corn oil, sugar and salt into the egg yolk. Don't stir it in circles. Stir it like the letters C and Z

4. 

   Step4:Flour poured in las

5. 

   Step5:Until there is no sense of particle. Smoot

6. 

   Step6:Start to beat the egg whites. Use the eggbeater in the same direction. Beat until there are small fish bubbles. Add vinegar. Add the first sugar. Continue to beat

7. 

   Step7:When it's a little delicate, add the second suga

8. 

   Step8:Add the last sugar when the protein lines u

9. 

   Step9:Until the protein has a small tip. The lines are clea

10. 

    Step10:The plate is upside down. It won't fall down

11. 

    Step11:It's ready to mix egg yol

12. 

    Step12:Add a third of the protein to the yolk. Mix it up and down

13. 

    Step13:Mix the remaining half of the protein into the yolk. Repeat the previous ste

14. 

    Step14:Finally, pour the mixed yolk into the remaining protei

15. 

    Step15:Mix well. Remember not to mix egg yolk and egg white by beating egg white. Just turn it up and down like cooking

16. 

    Step16:Pour in all the egg slurry. Gently pick up the mold and shake out the bubbles.

17. 

    Step17:Preheat the oven for 150 ℃. 5 minutes before beating the egg white

18. 

    Step18:Put the last layer of cake. 150 degrees. 60 minutes. You should feel your temper clearly in your oven. Adjust it properl

19. 

    Step19:When the baking time is 20 minutes, the surface is a little cracked, so the temperature is lowered a little. The final product is not bad