Cooking Steps

1. 

   Step1:Four eggs separate the egg white and yolk.

2. 

   Step2:I used a box of Chinese wolfberry and cherry yoghurt from Qinghai Tibet peopl

3. 

   Step3:Add the yolk.

4. 

   Step4:Then we use Manuka 5 + honey from the North Island Valle

5. 

   Step5:Very good honey - add to the yolk bowl.

6. 

   Step6:Drop a few more drops of vanilla essence, and then use the eggbeater to stir it in one direction evenl

7. 

   Step7:Low gluten flour and strawberry powder are weighed well.

8. 

   Step8:Sift into the yolk paste twice, and mix evenly with irregular method. I turn the cross and stir it up and down like a stir fry to avoid cramping.

9. 

   Step9:The batter looks smooth

10. 

    Step10:Then beat the egg white. Mix the egg white with sugar in three times. Squeeze in a few drops of lemon juice or white vinegar together for the last time to strengthen the foaming stability of the protein. Turn to the state as shown in the figure. Lift the eggbeater with a small sharp angle.

11. 

    Step11:First pour 1 / 3 of the cream into the yolk paste.

12. 

    Step12:Turn the yolk up and down to cover the cream. Then cut it down from the middle. In this way, it can be quickly and gently mixed evenly.

13. 

    Step13:Then add 1 / 3 batter. Do the same.

14. 

    Step14:Cut and mix the egg white cream and yolk paste three times. This prevents defoaming.

15. 

    Step15:Pour the cake paste into the 18cm hollow Qi wind mold, then drop it on the operating platform with the mold, and shake out big bubbles.

16. 

    Step16:Preheat the oven 170 ℃ in advance. Then put the cake in. Turn the middle and lower layers to 160 ℃. Bake in the upper and lower tubes for about 45 minutes. Put a bamboo stick into the cake to check whether there is any residue to confirm whether the cake is cooked.

17. 

    Step17:When the baked cake comes out, it immediately falls on the operating platform twice. It shakes out the internal heat. It can effectively prevent the retraction. Then turn it upside down on the bottle to cool. After cooling completely, draw a circle around with a knife to demould.

18. 

    Step18:Finished products

19. 

    Step19:Finished products

20. 

    Step20:Finished products

21. 

    Step21:Finished products

22. 

    Step22:Finished products