Cooking Steps

1. 

   Step1:Prepare materials and tool

2. 

   Step2:The egg white and yolk are divided into two stainless steel pots without oil and water.

3. 

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

4. 

   Step4:Add a third of the remaining sugar powder to the egg white and beat until the fish eye bubble appear

5. 

   Step5:When the fish eye bubble appears, continue to add the remaining half of the sugar powde

6. 

   Step6:Add the remaining sugar powder to make it hard to foam.

7. 

   Step7:It's good. The buckle will not flo

8. 

   Step8:Add one third of the albumen paste to the yolk mixture and stir well.

9. 

   Step9:Stir well and pour into the remaining albumen paste.

10. 

    Step10:Mix well and sift in low gluten flour.

11. 

    Step11:Sift in low gluten flour and mix it up and down A kind of Pay attention to the front of the mixing are flip ha. Do a Qifeng all know otherwise will disappear bubble.

12. 

    Step12:I put the round flower mounting mouth in the prepared flower mounting bag.

13. 

    Step13:Squeeze it into the middle layer of the upper and lower tubes of the oven and bake at 190 ℃ for 10 minutes, then bake at 150 ℃ for 3 minutes.

14. 

    Step14:The finished product is meimeida.