Chinese Food

Cooking Steps

1. 

   Step1:Prepare the eggs and separate the egg white from the yolk. Make sure the bowl is dry and free of oil and wate

2. 

   Step2:Fill up the ingredients and start making the yolk past

3. 

   Step3:Mix the yolk with suga

4. 

   Step4:Add milk and corn oil for emulsification. Circle or zigzag mixing can be done here. It takes about 5 minutes for emulsification to make the whole cake more fluffy and dense. This is an important step. Knock on the blackboar

5. 

   Step5:It's better to freeze the egg white for about 15 minutes until it's frozen around

6. 

   Step6:Preheat oven at 140 degrees. Start to beat the egg white. Beat the sugar three times until it is thick A kind of First fine suga

7. 

   Step7:Beat until the big bubble disappears and add the second fine suga

8. 

   Step8:Beat for a while until wet foaming and add the third fine suga

9. 

   Step9:There will be a small sharp hook on the head of the beaten egg white in advanc

10. 

    Step10:Dig a third of the cream into the batte

11. 

    Step11:Start mixin

12. 

    Step12:Attention skil

13. 

    Step13:Attention skil

14. 

    Step14:Pay attention to move the scraper with right hand from 1 o'clock to 7 o'clock. Turn the egg basin with left hand from 6 o'clock to 9 o'clock

15. 

    Step15:If you need video, you can let me alon

16. 

    Step16:Mix well and pour into the remaining crea

17. 

    Step17:Continue to mix with the just techniqu

18. 

    Step18:Attention skil

19. 

    Step19:About 3040 times of mixin

20. 

    Step20:The movement should be light and quic

21. 

    Step21:Mix the batter and put it into the paper Cupcake moul

22. 

    Step22:It's time to bake the oven at 140 ℃ for 50 minutes. Another 10 minutes must be done. This step is the key

23. 

    Step23:This recipe can also be used to bake two 6-inch Qifen

24. 

    Step24:Let's share a student's work and teach the homework together.