Chinese Food

Cooking Steps

1. 

   Step1:Prepare all material

2. 

   Step2:Protein. Yolk separation. Surface classification screening.

3. 

   Step3:Beat the egg whites with the beater until they are fisheye lik

4. 

   Step4:20g sugar continues to spread until the protein becomes thicker and thicker

5. 

   Step5:Add 20g white sugar and continue to beat until the protein is thick and the surface appears striation

6. 

   Step6:Add the remaining 20g of white sugar for the last time. (usually, the way of adding sugar in several times is used when beating the protein. This is good for the protein's passing.

7. 

   Step7:Continue beating for a while. When the egg beater is lifted, the egg white can pull out the curved sharp corner, and the beating can be stopped. If you beat too much, the protein will be lumpy, which will cause Qifeng's failure.

8. 

   Step8:Put the beaten protein in the refrigerator for 20 minute

9. 

   Step9:Add 30g white sugar to the yolk. Stir gently with chopsticks. Don't beat the yolk away

10. 

    Step10:Add 40g salad oil and 40g milk in turn and stir wel

11. 

    Step11:Then add the sifted flour and Matcha powder. Use a scraper to gently mix them evenly (do not over mix them so as not to cause gluten to affect the taste

12. 

    Step12:As shown in the figur

13. 

    Step13:Add 1 / 3 of the protein to the batter. Stir gently with a spatula. Start from the bottom. Do not stir in circles to avoid protein defoaming

14. 

    Step14:After mixing evenly, pour the batter into the protein. Mix evenly with the same metho

15. 

    Step15:The batter is stirred. It should be thick

16. 

    Step16:Pour the mixed cake paste into the grinding tool. Shake it down vigorously. Shake out the internal bubbles

17. 

    Step17:Put it in the preheated oven. Heat it up and down for 170 ℃ for 30 minutes. When baking to the surface, lay tin paper on the surface to avoid scorchin

18. 

    Step18:Take it out after baking. Put it on the shelf upside dow