Chinese Food

Cooking Steps

1. 

   Step1:First of all, you should have these tools, scales, two oil-free and water-free basins, egg beater

2. 

   Step2:Separate the egg white and yolk. Especially, don't get the yolk into the egg white. Otherwise, it's hard to get rid of it

3. 

   Step3:Add 30 grams of sugar to the yolk. Home cooked sugar will d

4. 

   Step4:Add 50 ml of milk into the yolk. It's almost 30 grams. Any brand. It's the same with fat or fat

5. 

   Step5:Add 50 ml of oil to the yolk. Oil without too much flavor. For example, peanut oil is not good

6. 

   Step6:Mix wel

7. 

   Step7:Use low gluten flour. Or cake flour in the supermarket.. Popularize - make bread with high and low flour. Usually we make dumplings to make bread with medium gluten flour, that is, ordinary flour. Cake is low gluten flou

8. 

   Step8:Weigh 90 grams of flour. It doesn't matter if it's more or les

9. 

   Step9:Sift the flour into the yolk bow

10. 

    Step10:Stir evenly until there is no particle. At this time, stir vigorously. Clockwise and anticlockwise as you lik

11. 

    Step11:Take another plate and weigh 50 grams of sugar. Prepare to pass the egg white

12. 

    Step12:Squeeze a few drops of fresh lemon juice into the egg white first. In order to keep the protein stable after beatin

13. 

    Step13:Beat. Beat at a low speed into a fish eye bubble like this. Add one third of the sugar just called. Continue to beat at a low speed

14. 

    Step14:Whisk in the remaining half of the sugar when the lines appear. Continue to play at low spee

15. 

    Step15:I'll put in the last sugar when I mention that I have a long sharp point. Then I'll drive at high speed

16. 

    Step16:When the beater is picked up, there are two small plump tips. They are beaten. Finally, the quick egg white is similar to cream. It feels thick when it is whipped. When the beater is pressed down, it feels hard. It doesn't matter if the egg white is whipped. It's not enough to be whipped. The cake is easy to be sunken when it's baked

17. 

    Step17:After finishing the egg white, I began to preheat the oven. My oven is 130 degrees up and down. It's just 40 minutes. Everyone's oven is different. The temperature is different. I also failed many times before I summed it up

18. 

    Step18:Take out one third of the protein and put it into the egg yolk paste. Stir it evenly with the method of frying. Never stir it clockwise. Turn it up from the bottom. Then cut it

19. 

    Step19:Continue to mix one third of the protein into the yolk paste. Mix wel

20. 

    Step20:Pour the mixture into the last third of the egg white. Sti

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