Chinese Food

Cooking Steps

1. 

   Step1:No water, no oil, no yolk in the protein containe

2. 

   Step2:Warm water melts coffe

3. 

   Step3:Mix the yolk with corn oil and warm coffe

4. 

   Step4:Stir until no oil is visibl

5. 

   Step5:Sift in flou

6. 

   Step6:Mix well and float down, not drip dow

7. 

   Step7:Take another basin and put in 5 protein

8. 

   Step8:Beat the egg whites with an electric beater until they look like fish eye

9. 

   Step9:Add 1/3, granulated sugar, beat until the protein becomes thicker and thicker

10. 

    Step10:Add 1 / 3 of fine sugar and beat until the protein is thick and the surface is striated

11. 

    Step11:Add the remaining 1 / 3 of fine sugar and continue beating until the egg beater is lifted and the protein can pull out a short upright sharp corner, which indicates that the dry foaming state is reached and the beating is stopped

12. 

    Step12:Take 1 / 3 of the protein and mix it evenly (from the bottom of the basin to the top, do not circle it to avoid protein defoaming

13. 

    Step13:Mix the egg yolk batter back into the egg white and continue to mix until the egg white and the egg yolk batter are fully mixe

14. 

    Step14:Pour the mixed cake batter into the mold and smooth it. Drop the mold on the table twice and shake out big bubbles

15. 

    Step15:Bake at 120 ℃ for 1 hou

16. 

    Step16:When it's out of the furnace, it's going to fall down and shake out the hot gas, and then it's going to be turned upside down to cool

17. 

    Step17:Write production step