Chinese Food

Cooking Steps

1. 

   Step1:Call all the materials goo

2. 

   Step2:Prepare two basins without oil and water. Divide the egg white and protein. The egg white must be free of yolk. Otherwise, it's not easy to dismiss.

3. 

   Step3:Add 10 grams of sugar powder to the yolk and stir well.

4. 

   Step4:Stir well in the corn oil.

5. 

   Step5:Adding milk. Stir to make it mixed evenly.

6. 

   Step6:Sift in the low gluten flour.

7. 

   Step7:It's very delicate after screening.

8. 

   Step8:Use the manual eggbeater to stir evenly without particles.

9. 

   Step9:Start to pass the egg white. Add 10 grams of sugar powder.

10. 

    Step10:Beat like this and add 10 grams of sugar powder again.

11. 

    Step11:Add the remaining sugar powder into the pattern.

12. 

    Step12:It's OK to lift the eggbeater if it has a small tip that doesn't fall off or the back button doesn't flow.

13. 

    Step13:Mix one third of the egg white with the yolk paste up and down, and make sure that the circle will defoaming.

14. 

    Step14:Add the remaining half of the egg white into the yolk paste and stir evenly. The action should be fast.

15. 

    Step15:Pour the yolk paste into the remaining egg white and mix well.

16. 

    Step16:Pour in the mold and force out the bubbles.

17. 

    Step17:Put it in the oven at 140 ℃ for 50 minutes. Temperature is for reference only. It depends on your oven.

18. 

    Step18:Coming out of the furnace, I was falling down from a high place and buckled to cool the demoulding.