Cooking Steps

1. 

   Step1:The main point of cake steaming is to prevent the cake from dripping into egg cake with distilled water. Look for a bowl or basin with the same diameter as the cake mold. Turn it over. Cover it with tin paper and make it into a circle as shown in the figure. Make a simple drip proof cover and drip proof cover which can be reused. It's really environmentally friendly

2. 

   Step2:Separate the egg white and egg white with a dry and clean beating basin and a mixing basin; moisten the lemon; carefully rub it with salt to clean, wash and dry the surface water; scrape off the skin with a lemon scalpel and put it directly into the mixing basin; scrape off the skin of the lemon; use a simple juicer to take the lemon juice; except for the quantity to be used, the rest of the lemon juice can be collected with a small pudding bottle. It is used for cooking or beating egg white It needs to be used in a wee

3. 

   Step3:Directly weigh the vegetable oil, lemon juice and clear water in a mixing basin, mix them evenly by hand, sift in the flour with low gluten, and mix them into the egg yolk paste

4. 

   Step4:Take the protein in the protein solution and add a pinch of salt. Then start sending 41 less protein. You can dip the egg basin slightly. Let the protein concentrate in the corner. Increase the area of the egg claw and egg contact. The egg claw goes to the 45 degree angle into the protein solution. Open the highest speed to reach the protein liquid and climb quickly. Cover the entire egg claw. Turn off the egg whisk. There will be a larger foam on the surface of the protein liquid. Bubble. Add 1/3 to the spinning sugar. 42, make the egg beater and protein liquid in a vertical state. Stick to the bottom of the bowl. Open the fastest. Strike the side quickly and circle. Until the big bubble is gone. Stop the machine. Add the 1/3 yarn sugar. Continue beating at high speed. When the egg claw is crossed over the protein, start the texture. Stop the machine. Add the last 1/3 yarn sugar. Send it to stop at the high speed and pull out the egg claw. After soaking for 43 minutes, fire water (I use a single-layer steamer with a diameter of 28 cm, put 1300 ml of water in advance) 44 protein presents a stable and firm dry foaming state. Use the slowest speed. The egg claw is vertical. Slowly draw a circle to adjust the protein density. Hold the egg basin with the other hand and turn it gently to make the protein bubble uniform and more stable, lasting for about 30 second

5. 

   Step5:Take 1/3 protein cream. Add egg yolk paste. Stir until the white foam completely disappears. Take another 1/3 cream. Stir gently until there is still a little white

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