Chinese Food

Cooking Steps

1. 

   Step1:Separate the egg white from the yolk (pay attention that there must be no oil, no water and no yolk in the egg beating basin

2. 

   Step2:Add oil, milk, sugar 30g to the bowl of egg yol

3. 

   Step3:Mix wel

4. 

   Step4:Pass the egg whites. Add 15g sugar when you make the thick foams

5. 

   Step5:Add 15g sugar when playing whit

6. 

   Step6:Add salt when the volume is a little large

7. 

   Step7:Add 15g suga

8. 

   Step8:Add the last 15g of sugar when fine lines appea

9. 

   Step9:Until such a sharp angle is made, or the egg basin is buckled upside down. The egg liquid will not flow out

10. 

    Step10:At this time, add the flour into the egg yolk. Turn it up and down as fast as you can fry it. Or stir it in Z-shape. Do not stir it in circles as if you were beating the egg liquid

11. 

    Step11:Mix it up like this. It's recommended that you sift the flour when you add it. I'm lazy and can't sift. So there will be some small particles in it

12. 

    Step12:Divide the egg white into three times and add it to the batter. This is the first time. Quickly mix it up and down

13. 

    Step13:Add the egg white for the second tim

14. 

    Step14:For the third time, add the yolk liquid into the egg white bowl and mix. This will scrape off all the flour and egg liquid stuck on the bottom of the yolk bowl and make the batter more even

15. 

    Step15:Pour the batter into the mold. Drop the basin vertically on the table. Shake out the bubbles in the batter. In order not to disturb the people, I only shake a few times. Ha ha (when shaking the bubbles, preheat the oven

16. 

    Step16:In the oven 165 degrees 40 minutes 45 minute

17. 

    Step17:It's baked. It's not cracked

18. 

    Step18:When you come out of the oven, use chopsticks to quickly prick the cake. If there is no batter on the chopsticks, it will be thoroughly baked. Then shake the cake a few times. (shake the hot air to prevent it from retracting) immediately put it upside down on the baking net to cool it

19. 

    Step19:Prepare the frui

20. 

    Step20:The cake will be demoulded when it is cool. If it is hot, the demoulding will shrink

21. 

    Step21:Divide into three parts with the slice

22. 

    Step22:Whipping cream. You can beat more. I have a little bit less cream

23. 

    Step23:It's the same as beating egg white. Add sugar twice. Make sharp corners (the animal cream I use is not sweet, so add sugar. Because there is sugar in the cake, I add 20g. Like dessert or light ones. The sweetness can be controlled by myself

24. 

    Step24:Put the cream in the flower mounting bag. A circle of milking oil. You can have more. I have less cream. That's all I can do

25. 

    Step25:Put on a layer of frui

26. 

    Step26:

27. 

    Step27:

28. 

    Step28: