Chinese Food

Cooking Steps

1. 

   Step1:Egg yolk protein separation. The albumen basin must be dry, free of water and oil. Put the protein in the refrigerator and refrigerate it for use.

2. 

   Step2:Add 10 grams of white sugar to the yolk paste. Beat until the sugar is completely granulated.

3. 

   Step3:Add corn oil and water respectively. Stir until well combined.

4. 

   Step4:Sift in low powder.

5. 

   Step5:Mix gently. Cross or Z-shape. As long as you don't stir in the same direction all the time.

6. 

   Step6:Take out the protein. Lower it into lemon juice. Make fish eye bubble and add 10 grams of sugar.

7. 

   Step7:Second sweetenin

8. 

   Step8:Add sugar for the third time.

9. 

   Step9:Beat to dry foaming. When the eggbeater doesn't move, it is lifted up. There is a small sharp corner.

10. 

    Step10:Add a spoonful of egg white to the yolk paste. Turn over from the bottom to the top and mix until combined.

11. 

    Step11:Pour them all into the albumen paste. Stir.

12. 

    Step12:The egg paste is light and delicate, without large bubbles.

13. 

    Step13:Put in the preheated oven. Bake at 120 ℃ for 25 minutes. Turn to 140 ℃ for 20 minutes.

14. 

    Step14:Take out the buckle and let it cool.

15. 

    Step15:Demoulding.