Chinese Food

Cooking Steps

1. 

   Step1:Protein part - take a container without oil and water. Put in 3 proteins. Beat with electric egg beater until it is blistered. Add 1 / 3 suga

2. 

   Step2:Continue to beat. Beat until wrinkles appear, then add 1 / 3 sugar

3. 

   Step3:Continue to beat. Beat until wet foaming. Add the last 1 / 3 sugar. Then beat until hard foaming. (lift the egg beater. The protein is in a small upright triangle

4. 

   Step4:Put the protein into the refrigerator for cold storag

5. 

   Step5:Yolk part - break up the yolk. Add in sugar and mix wel

6. 

   Step6:Do not play bubbles

7. 

   Step7:Add salad oil and milk in turn and mix wel

8. 

   Step8:Sift in low powder, cut and mix evenl

9. 

   Step9:Mix - put 1 / 3 of the beaten egg white into the yolk batter. Use a scraper to turn it from the bottom to the top. Do not circle or over mix. Make sure to mix it well

10. 

    Step10:Pour all the mixed yolk paste into the egg white. Continue to mix with a scraper. The mixed batter should be thick. When pouring into the cake mold, the surface can form lines. Pour it into the 6-inch round mold (the bottom mold is the best). Knock the mold lightly. Shake out big bubble

11. 

    Step11:Put in the oven. 170 degrees. Middle layer. Heat up and down. 5060 minute

12. 

    Step12:Cream and sugar in a ratio of 100-10. Spread around and on the surface of Qifeng cak

13. 

    Step13:When the white chocolate brick is refrigerated, use a small spoon to dig out the chocolate chips (if there is no chocolate brick, you can melt the white chocolate of other shapes or sizes and freeze it into brick shape. It's better to use.)

14. 

    Step14:Sprinkle the chocolate evenly on the surface and around the cake.

15. 

    Step15:Finished produc