Chinese Food

Cooking Steps

1. 

   Step1:Cook the hot water in advance. The pudding cake is baked in water bat

2. 

   Step2:Egg yolk is good for pudding liqui

3. 

   Step3:Make the yolk for the puddin

4. 

   Step4:Pour in wate

5. 

   Step5:Then pour in the sugar. Mix it with a scraper in advance

6. 

   Step6:Cook in medium high heat. The caramel can't be stirred. Otherwise, it will return to sand

7. 

   Step7:Boil the sugar until it turns light brown. Quickly pour hot water along the edge. Stir evenly. When pouring hot water, don't scald it

8. 

   Step8:Average the caramel into the cu

9. 

   Step9:Add suga

10. 

    Step10:Use the eggbeater to stir the sugar until it melt

11. 

    Step11:How many times is the pudding liquid screene

12. 

    Step12:Put the screened pudding solution into the cup evenl

13. 

    Step13:Milk and corn oil are quickly stirred and emulsified. Boil in a small heat and leave the heat immediately

14. 

    Step14:Put the emulsified milk and corn oil into the pre screened batte

15. 

    Step15:Soup batte

16. 

    Step16:Mix the yolks in batche

17. 

    Step17:Mix the batter for later us

18. 

    Step18:Put the protein into the oil-free and anhydrous basin. Drop in a few drops of lemon juice. Whisk to the wet foaming at medium and high speed. Finally, stir at low speed for several turns.

19. 

    Step19:Mix the egg white and egg yolk gently. Stir like a stir fry

20. 

    Step20:Put the cake paste in the decoration bag. Cut a small mouth and send the paste slowl

21. 

    Step21:Smooth the surface with a scrape

22. 

    Step22:Pour proper amount of hot water 80 ℃ into the baking tray. Put it on the bottom layer. Preheat the oven for 10 minutes in advance. Bake for 1 hour

23. 

    Step23:Bake a lovely image on the bran