Chinese Food

Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:Put egg yolk and yoghurt in an oil-free and water-free basi

3. 

   Step3:Mix evenly by han

4. 

   Step4:Sift in low flou

5. 

   Step5:Use z-word to mix uniformly until there is no particle state (it is easy to get out of reinforcement when mixing in circles

6. 

   Step6:White granulated sugar is added to the protein at one time. Beat the egg beater at low spee

7. 

   Step7:Beat until hard foaming. Lift the egg beater protein to a small triangle upright state. The protein will not slide down to the button basi

8. 

   Step8:Take one third of the protein and put it into the egg yolk paste. Stir well with the method of fryin

9. 

   Step9:Pour the mixed yolk paste into the remaining protein. Still stir evenly with the method of fryin

10. 

    Step10:Pour it into the 6-inch mold. Gently cool it to produce big bubbles.

11. 

    Step11:Preheat the oven at 160 ° C. bake it at 135 ° C for one hou

12. 

    Step12:Cool down the hot air after it's out of the oven. Cool the cake until it's buckled and then demould it

13. 

    Step13:Not retracting at al

14. 

    Step14:Divide the cake into three pieces with a slice

15. 

    Step15:Beat whipped cream to 70% fat (add water to whipped cream). At this time, a piece of cake and a layer of cream are laid on the top of a layer of fruit

16. 

    Step16:After stacking, plaster till the surface is even (the even picture can't be found. It's OK to see it like this

17. 

    Step17:Strawberry decoration is finishe