Chinese Food

Cooking Steps

1. 

   Step1:40 grams of sugar mixed with egg

2. 

   Step2:No need to beat. Just mix evenly by han

3. 

   Step3:Sift in low gluten and coco

4. 

   Step4:Mix manuall

5. 

   Step5:Pour in the milk. Stir and pour. Prevent too many pimple

6. 

   Step6:Pass the batter through the screen. If there are many lumps, turn the screen to let the batter flow down. Remember not to clean the screen in the process

7. 

   Step7:Ready for use after sievin

8. 

   Step8:20g butter is heated and melted in wate

9. 

   Step9:Into sifted batte

10. 

    Step10:Mix well. Be sure to stir evenly. Shake out bubbles, cover with plastic wrap and place in refrigerator. Refrigerate for one hour. During this period, I used to peel peanuts and walnuts. Then I put them in a hard packing bag and rolled them with a rolling pin. I watched TV series. The time was just righ

11. 

    Step11:I forgot to pat the pancake in the process. Here are some precautions. When pouring batter into the pan, it's better to use a proper spoon to measure it, so that the thickness of the cake is not different. Then, when pouring batter, pay attention not to heat the pan too much. Otherwise, the cake will not turn completely. Then, use a small fire to bake the cake. When there is a big bubble on the surface, you can get out of the pan. Let it cool enough and put it together again. Otherwise, there will be water vapor.

12. 

    Step12:Mix cocoa powder and sugar in cream by han

13. 

    Step13:Like thi

14. 

    Step14:Then send. I don't like butter that's too soft. Just beat it hard

15. 

    Step15:Put the peanuts and walnuts into the cream. Stir. It's OK to sprinkle it on the crust. But I don't think it's too much troubl

16. 

    Step16:It's just purple sauc

17. 

    Step17:The next step is layer by layer plasterin

18. 

    Step18:Put a plate on the top of the thing and refrigerate it for half an hou

19. 

    Step19:Come out and sift the cocoa powder through a siev

20. 

    Step20:It's don