Chinese Food

Cooking Steps

1. 

   Step1:Add 40g milk and 20g salad oil into the egg beating basin. Stir wel

2. 

   Step2:Add 3 yolks and stir evenly (do not pour them all at once. Add them many times. Stir and add them at the same time

3. 

   Step3:Add 15g honey again. Stir evenly (do not pour in all at once. Add many times. Add while stirring

4. 

   Step4:Sift in 50g flour and mix evenl

5. 

   Step5:Pour 3 egg whites into the egg basin. Drop a few drops of lemon juic

6. 

   Step6:Beat the egg beater until it is rough foaming (with large bubbles) and then continue to add fine sugar. Continue to beat until the protein is close to hard foaming (with lines on the surface

7. 

   Step7:Add the egg white into the batter in three times and stir evenly with a scraper. Be careful not to draw circles. Cut and mix to prevent defoaming.

8. 

   Step8:(the mixed cake paste is thick. If it is thin, either the egg white is not thick or the cake is defoaming during mixing, it will cause the cake to fail to rise or sink.) Apply a layer of oil to the mould in advance and then pour it into the moul

9. 

   Step9:Shake twice on the stage. Shake out big bubble

10. 

    Step10:After the oven is preheated at 140 ° C, bake for about 40 minutes. The specific time shall be adjusted according to the oven of your own home. Put it on the air rack upside down. Wait until it is cool and thoroughly demoulded (tin paper can be covered if the color is applied

11. 

    Step11:Finished product drawing

12. 

    Step12:Finished product drawing

13. 

    Step13:Finished product drawing