Chinese Food

Cooking Steps

1. 

   Step1:Separation of yolk and egg white. The yolk is added with pure milk and corn oi

2. 

   Step2:Beat the eggbeater evenl

3. 

   Step3:Sift in low powde

4. 

   Step4:Stir evenly until there is no dry powde

5. 

   Step5:60 grams of sugar in egg white three time

6. 

   Step6:Beat until dry foaming. Short sharp corners appea

7. 

   Step7:Add 1 / 3 of the protein to the yolk paste and mix well. At this time, preheat the oven 150 degrees

8. 

   Step8:Return the mixed yolk paste to the protein. Mix wel

9. 

   Step9:Pour it into a six inch and a four inch mold. Drop it several times vertically and shake out big bubbles. Put it in the middle and lower layers of the oven and bake at 150 degrees for 45 minutes

10. 

    Step10:After 45 minutes, take out the hot air and put it on the air rack

11. 

    Step11:Hand demoulded Qifeng cake embry

12. 

    Step12:Cut 6-inch into 3 pieces. 4-inch into 2 piece

13. 

    Step13:500g cream with 50g suga

14. 

    Step14:Put a cake pad on the flower mounting table. Put a 6-inch piece of cake on it

15. 

    Step15:Put on some cream and honey bean

16. 

    Step16:Cover it with a piece of cake. And so on. Make all three 6-inch pieces

17. 

    Step17:The 4-inch cake is placed in the middle of the 6-inch cake. Put cream on the cake and honey beans

18. 

    Step18:Spread it all. Spread the remaining cream evenly on the cake embryo. Use a spatula to smooth it as much as possible

19. 

    Step19:Cream the cake. Refrigerate for more than 30 minute

20. 

    Step20:80g light cream, heat over low heat until blisters appear on the sid

21. 

    Step21:Add strawberry chocolate, stir and melt to make chocolate dr

22. 

    Step22:Spoon out the chocolate and pour it on the edge of the cake. Let the chocolate flow naturally. Then decorate with strawberries

23. 

    Step23:Meimei's finished product