Chinese Food

Cooking Steps

1. 

   Step1:First, make shuflei cake embryo - 3 yolks + 35g milk + 30g corn oi

2. 

   Step2:Beat with beater until emulsifie

3. 

   Step3:Sift in the flour with low gluten. Mix it up and down evenl

4. 

   Step4:3 egg whites. Add white marshmallow three time

5. 

   Step5:Whisk to wet foaming state with egg beate

6. 

   Step6:Mix the egg white and yolk paste evenl

7. 

   Step7:Put in a 6-inch cake mold. It's only eight minutes full

8. 

   Step8:Preheat the oven in advance. Heat it up and down. Bake at 130 ℃ for 30 minutes. Then bake at 150 ℃ for 20 minutes

9. 

   Step9:After the baked bamboo charcoal cake is turned upside down and cooled, it can be divided into three pieces. Cut 1 cm along the surrounding edge, i.e. the diameter of the cake embryo is reduced by 2 cm

10. 

    Step10:Cream cheese + butterscotch. Beat with eggbeater until smoot

11. 

    Step11:Whipped cream + marshmallow (before using whipped cream, refrigerate it in advance

12. 

    Step12:Clear line

13. 

    Step13:Add whipped cream to cream cheese. Add some red heart fire dragon juic

14. 

    Step14:Soak 3 pieces of gilding tablets in cold water in advance. Take out the gilding tablets and dissolve them in warm milk. Milk doesn't need much. Just melt the gilding tablets

15. 

    Step15:Wait for the milk to cool. Add in the cake and cheese and mix wel

16. 

    Step16:Put 1 piece of cake embryo into the 6-inch movable bottom mold. Add cheese paste and cover the cake (I don't like the bottom made of digested biscuits, so use cake embryo instead. Delicious is the most important

17. 

    Step17:Until 3 pieces of cake are covered. Refrigerate for more than 4 hours until it solidifies. I usually refrigerate overnight

18. 

    Step18:After demoulding with a hot towel, decorate with a small amount of cream and chocolate chip

19. 

    Step19:Finished product drawin