Cooking Steps

1. 

   Step1:Egg yolk protein separation. Make sure that there is no water or oil in the bow

2. 

   Step2:Take another basin, put water 30, milk powder 10, sugar 15, oil 25 in turn, and stir until it is viscous and emulsified.

3. 

   Step3:Put in sifted low flour 65, mix well.

4. 

   Step4:The yolk is added to the batter in 4 times. Add one at a time and mix well before adding.

5. 

   Step5:Beat the egg white. Add the sugar three times. Beat the first time to the coarse bubble and add 15. Beat the second time to the fine bubble and add 15. When there is a grain on the third time, add 15. Lift the eggbeater and you can see the small tip. If you're not sure, just play a little longer.

6. 

   Step6:Take one third of the protein. Put it in the egg yolk paste and cut it. It's like cooking.

7. 

   Step7:Cut and mix the yolk paste and put it into the protein. Continue to cut and mix until you can't see the white protein. Put it into the paper cup mold or 8-inch Qifeng cake mold.

8. 

   Step8:Preheat the oven for 5 minutes. Middle and lower layers. Cupcake 160 degrees. 30 minutes. 8-inch Qi wind 160 degrees. 50 minutes. Every oven is different. Observe.