Chinese Food

Cooking Steps

1. 

   Step1:Prepare materials. No lemon juice can be used. It is mainly used to deodorize egg

2. 

   Step2:An egg is separated from the egg white and yolk. Put each egg into a basin. Make sure that the basin is clean and free of oil and water. Put 5g of sugar in the yolk. Beat the egg beater until it looks like the picture. It's the state of emulsification

3. 

   Step3:Drop a few drops of lemon juice into the egg white. Use the electric beater to hit the egg white at high speed. Pick up the beater. The egg cream looks like a small sharp corner

4. 

   Step4:Scrape 1 / 3 of the egg white cream with a scraper. Put it in the yolk. Mix it up and down until it is almost even

5. 

   Step5:Put the remaining protein cream into the egg yolk. Mix it up and down evenly. The scraper goes from 2 o'clock to 8 o'clock. There is no protein cream in the picture

6. 

   Step6:Sift in low flour. Flour must be sifte

7. 

   Step7:Continue mixing until no dry powder can be seen. The batter is thick at this time. Do not over mix until it is smooth

8. 

   Step8:Put the batter into the flower mounting bag. Extrude the round batter on the baking tray. Keep a certain distance between the batter

9. 

   Step9:Place in the middle layer of the preheated 180 degree oven. Bake for 8 minute

10. 

    Step10:In the baking process, observe at any time. The surface can be taken out after coloring. After cooling, there will be a little shrinkage

11. 

    Step11:Finished product drawin