Chinese Food

Cooking Steps

1. 

   Step1:Separate the egg yolk protein. Add the mixture of milk, oil, sugar and salt to the egg yolk and mix wel

2. 

   Step2:Mix the yolk evenl

3. 

   Step3:Add sifted flour. Baking powde

4. 

   Step4:Stir evenly without particles. To be use

5. 

   Step5:Protein part. Add Tata powder. Stir with electric beater. Beat until blistered

6. 

   Step6:First sugar 20g

7. 

   Step7:Beat until the bubbles are fine and add sugar powder for the second tim

8. 

   Step8:Mix the protein until it is fine and add 20 grams of sugar for the third tim

9. 

   Step9:Mix to nine and distribute

10. 

    Step10:One third of the batter. Add the yolk batter. Stir it up and down and mix well

11. 

    Step11:Add the egg yolk batter to the albumen batter. Stir up and down without circling. Circling is easy to defoaming. Stir evenl

12. 

    Step12:In a bowl, add a small amount of the batter mixture. Add ten grams of cocoa powder and mix well

13. 

    Step13:Spread high-temperature paper on the baking basin. Put the cocoa powder paste in the mounting bag. Draw a favorite pattern in the baking basin. Here. It's a very casual painting

14. 

    Step14:Bake in a preheated oven for 3 minutes. Let it set slightly

15. 

    Step15:Pour the rest of the batter on the pattern. Wipe it gently with a rubber scraper. Shake out the bubbles

16. 

    Step16:Preheat the oven. Bake in the oven until the surface is golden. Heat up and down 185 degrees. 25 minutes

17. 

    Step17:Turn it upside down when it's out of the oven. Tear the oiled paper while it's hot

18. 

    Step18:When the cake is cool, spread jam on the side without pattern. Whatever jam you like. Black cherry jam here

19. 

    Step19:Use the original cake paper or new oil paper. Then use a rolling pin to help roll up the cake. Leave it still. Put it in the refrigerator for half an hour to set the shape

20. 

    Step20:Cut into the size you like after shapin

21. 

    Step21:Finish. What about wood and appetite?