Chinese Food

Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:Separation of yolk and egg white. Drop a few drops of lemon juice into the egg whit

3. 

   Step3:Use the egg beater until the big fish's eyes disappear

4. 

   Step4:Pour in 1 / 3 white suga

5. 

   Step5:Beat finely and pour in the remaining 1 / 2 white suga

6. 

   Step6:Beat with corn starch and remaining sugar until it is smooth and soft, and then beat until there is obstruction

7. 

   Step7:Use a scraper to scrape in the protein cream on the wall edge and beat evenl

8. 

   Step8:Like hard cream, stand for 23 minutes to observ

9. 

   Step9:During this period, use the beater to stir the yolk liquid with pure milk and vegetable oi

10. 

    Step10:Add the flour with low gluten and mix it with a scraper until it is free of granules. Do not over mix it to avoid gluten

11. 

    Step11:It's still very greasy inside and outside. It can be use

12. 

    Step12:Take 1 / 2 of the protein cream to the yolk paste and cut it with a scrape

13. 

    Step13:Pour the evenly stirred yolk paste into the albumen cream and continue to cut and mix. Do not circle it to avoid defoaming

14. 

    Step14:Pour the mixed cake paste 20cm away from the cake mold into the cake past

15. 

    Step15:After two shakes, put it into the middle layer of the preheated oven at 190 ℃ and bake for 60 minutes (the temperature of my oven is relatively soft, so the baking time is relatively long. Generally, bake for 40 minutes). After two shakes, turn it upside down and cool it immediately

16. 

    Step16:It must be completely cooled before demouldin

17. 

    Step17:7cm hig

18. 

    Step18:Sweet and deliciou

19. 

    Step19:Zero failur

20. 

    Step20:Goo