Chinese Food

Cooking Steps

1. 

   Step1:Preparation materials. Separation of yolk and protein in two basins without water and oi

2. 

   Step2:Add 20 grams of sugar in the yolk bowl. Stir wel

3. 

   Step3:Add corn oil, water and salt in turn, and mix them evenly

4. 

   Step4:Sift in low powder. Stir until there is no particl

5. 

   Step5:Mix the egg yolk batter. Divide into 5 parts evenly. Each part is about 60

6. 

   Step6:In four yolk batters. Squeeze one drop of different color pigment into each batte

7. 

   Step7:Mix wel

8. 

   Step8:In a protein bowl. Squeeze in a few drops of lemon juice. Beat until thic

9. 

   Step9:50g of fine sugar is added in three times. Beat the protein to dry foamin

10. 

    Step10:At this time, the oven is 180 degrees. The upper and lower tubes are preheated. Divide the cream evenly into 5 bowls of yolk batter (about 45g each, depending on the size of each egg). Mix each batter separatel

11. 

    Step11:Pour the mixed cake paste into the cake mould respectively. Vibrate three times on the table top respectively. Vibrate out big bubbles

12. 

    Step12:Put the mould containing the cake paste into the middle layer of the preheated oven. 185 ℃. 20 minutes. Upper and lower tubes (my small oven. Two plates at a time. I baked three times

13. 

    Step13:After baking, take it out, buckle it upside down and demould it when it's a little coo

14. 

    Step14:500g cream with 50g sugar. Beat until dry and foam

15. 

    Step15:Put a cake holder on the flower mounting table. Take the blue cake embryo and put it on the cake holder. Apply a layer of cream. Then take the green cake embryo. Apply a layer of cream. Then take the original cake embryo. Apply a layer of cream. Then take the yellow cake embryo. Apply a layer of cream. Then take the red cake embryo. Apply a layer of cream. The colors from top to bottom are red, yellow, original, green and blue

16. 

    Step16:Cream the whole cake. Smooth the surfac

17. 

    Step17:Take a little cream. Put it into a bowl. Drop in a drop of red pigment. Mix well. Finish with red cream

18. 

    Step18:Put the small eight teeth flower mounting mouth into the flower mounting bag. Put in the red cream cream. Cut a small mouth into the flower mounting bag

19. 

    Step19:Squeeze half a circle of small stars along the edge on the surface of the cake. Squeeze ten small stars at the botto

20. 

    Step20:Squeeze the unused red cream into the bowl. Squeeze in a drop of yellow pigment. Mix well. Finish the orange cream. Put the orange cream into the flower mounting bag. Squeeze the orange stars in the red stars. Squeeze the ten stars at the bottom. Take a small amount of cream. Squeeze in a drop of gree

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