Cooking Steps

1. 

   Step1:First, separate the egg white and yolk. There is a special egg white separator.Joyce is the choice of direct separation by hand. Note that the basin of Sheng Danqing must be oil-free and water-free.

2. 

   Step2:First of all, let's deal with the yolk. Add sugar into the yolk. Stir it well. I shake it a little more. But it doesn't affect ha.

3. 

   Step3:Add salad oil as shown in Figure 1. Stir until there is no floating oil as shown in Figure 2. Add water as shown in Figure 3. Stir evenly. Add sifted flour again. Stir evenly again. Then sift the yolk paste as shown in Figure 4. I forgot to take pictures before. Then put it aside. Preheat the oven for 140 degrees.

4. 

   Step4:First add vinegar and salt to the protein. When the electric egg beater reaches the highest gear, it will break up the protein first. When it reaches the state shown in Figure 1, you can start adding sugar for the first time. Now you can turn to low speed. Then add the second sugar when you hit Figure 2. Turn to figure 3. Add sugar for the third time. Just hit Figure 4. The egg beater has a small upright angle.

5. 

   Step5:Now you can mix the cream and the yolk. Add in 3 times. First add 1 / 3 protein into the egg yolk paste and stir evenly. Mix evenly every time before adding the next protein cream.

6. 

   Step6:Pour the mixed batter into the mold. Shake the big bubbles with two falls.

7. 

   Step7:At this time, the batter has entered the oven. It is placed in the middle and lower layers of the oven. The batter can be baked at 140 ℃ for 50 minutes.

8. 

   Step8:Bake for 15 minutes.

9. 

   Step9:Two hours later, I know that you can demould just after cooling down. Put it in the refrigerator. It tastes best after cold storage.

10. 

    Step10:Duangduangduang successfully demoulded by hand.

11. 

    Step11:Let's have a section.