Chinese Food

Cooking Steps

1. 

   Step1:Get all the ingredients ready. I'm making two 6 inches. I need twice as many ingredients as the recipe. (2 6-inch formulas are equal to 8-inch formulas, which are 8-inch Qifeng formulas. You can convert them flexibly.

2. 

   Step2:Separate the egg white... Don't break the yolk. Otherwise, the protein will not be easy to kill

3. 

   Step3:My native egg. It'll be yellow

4. 

   Step4:Add milk. Corn oi

5. 

   Step5:Manual eggbeater. Mix well. About one part for more than one hour. There must be no separation. Mix well

6. 

   Step6:Then weigh in the low powde

7. 

   Step7:Sift (don't be lazy. You have to sift, or there will be small pieces of it that are not delicate

8. 

   Step8:Use the hand eggbeater. Mix the zigzags. No particles can be seen. It's just smooth. You can't draw a circle. It will get cramped. (you can preheat the oven at this time. It's about 140 ℃. 15 minutes

9. 

   Step9:Egg whit

10. 

    Step10:Squeeze a few drops of lemon juice. It doesn't matter if you squeeze a few more drops. It's deodorizing

11. 

    Step11:Add 1 / 3 sugar powde

12. 

    Step12:Slow down for 2 minute

13. 

    Step13:After adding sugar powder, whisk it at high speed. When it is wet foaming, add sugar powder for the third tim

14. 

    Step14:It's good to have dry foamin

15. 

    Step15:Judge whether the egg whites are well beaten or not. Lift up the egg basin. Buckle it upside down. It's ok if it doesn't slide. This step is the most important. The egg whites are well beaten. It's basically successful

16. 

    Step16:Take 1 / 3 of the protein and put it into the yolk paste. Mix up and down. Mix wel

17. 

    Step17:It's better to mix with a silica gel shovel. It's still clean

18. 

    Step18:Well mixe

19. 

    Step19:Pour into the albumen basin. Continue mixing. Turn up and down. Do not circl

20. 

    Step20:That's good. I can't see the protein

21. 

    Step21:Pour into 6-inch mold. Shake out bubble

22. 

    Step22:Put it in the preheated oven. The last two layers. Bake for about 50 minutes at 140 ℃ (my oven is about 7 ℃). Here's what it looks like for 20 minutes... Watch it in the last few minutes. Color it.

23. 

    Step23:Take it out. Shake out the heat. Buckle it upside down

24. 

    Step24:Back button with bowl. There will be no mark. Back button. No collapse at al

25. 

    Step25:After cooling. Demoulding. Gently pull the edge with your hand

26. 

    Step26:Another two. The other one is a little red velvet. It looks good with pink powder

27. 

    Step27:Look. It's good to climb. It's very elastic. It's super delicious