Cooking Steps

1. 

   Step1:(remember that there must be no water in the basin, or you will not be able to get rid of it later.) first separate the yolk and the yolk, and then add 40 grams of yoghurt, 1 gram of salt, 5 grams of sugar and 20 grams of corn oil into the yolk, and stir it firs

2. 

   Step2:Stir it first. Let the material mi

3. 

   Step3:Sift in the low gluten flour with a sieve, stir it with chopsticks, beat it with an egg beater for about a minute until there is no granule (paste) (add some milk if it is too dry) and put it asid

4. 

   Step4:The next step is to beat the egg white. 20g of sugar is put in three times (the first time is put in a third first time). The eggbeater is put in the first gear and slowly put in the second gear. About 4 minutes later, you can add the second sugar and continue to beat

5. 

   Step5:About 10, put all the remaining sugar in and continue to pass

6. 

   Step6:It's a good protein (a little bit of resistance is enough.) the protein has obvious texture (if you're not sure whether it's good, you can stick a chopstick in it if you don't prove it)

7. 

   Step7:Take out the egg batter that has been mixed before and use a spatula to make half of the protein into the batter. Cut and mix it evenly (it must not be clockwise or circle like). The cutting and mixing method is to mix it up, down, left, right, left, in, up, down, so as to mix evenly

8. 

   Step8:Then pour all the batter into the protein bowl

9. 

   Step9:It's better to cut and mix it up, down, left and right. (otherwise, it will be defoaming) and mix it evenly.

10. 

    Step10:After mixing evenly, take a clean spoon without water and sub pack it one by one into the six linked mould

11. 

    Step11:Sprinkle with peas or raisins (preheat the oven for 5 minutes, bake at 130 ℃ for 40 minutes

12. 

    Step12:Finished produc

13. 

    Step13:Finished produc

14. 

    Step14:Finished produc

15. 

    Step15:Finished produc