Chinese Food

Cooking Steps

1. 

   Step1:Pour corn oil and milk into the containe

2. 

   Step2:Even mixing (good emulsification. Bad emulsification will also affect the final product

3. 

   Step3:Sift in low powde

4. 

   Step4:Stir to dry powder free stat

5. 

   Step5:Add the yolk (now it's found that the egg method is very delicate

6. 

   Step6:Stir evenly (draw 8 words and stir. Don't circle to prevent from cramping) the egg yolk paste is as shown in the figur

7. 

   Step7:Add sugar to the egg white and beat until there is a small vertical triangle on the top of the egg beating head. The egg white in the back button basin can't fall off

8. 

   Step8:As shown in the figur

9. 

   Step9:Take half of the egg white and put it into the yolk paste. Stir it evenly by means of frying or cutting it up and down (don't draw circles so as to eliminate bubbles

10. 

    Step10:Mixed egg yolk past

11. 

    Step11:Pour the mixed yolk paste into the remaining egg white and mix evenly in the same wa

12. 

    Step12:As show

13. 

    Step13:Put the batter into a 6-inch mold. Preheat the oven at 160 degrees. Bake for 30 minutes at 150 degrees on the fire and 145 degrees on the fire. Bake at 135 degrees for 20 minutes and shake it for several times. Turn the hot air out and buckle it immediately to prevent the cake from retracting.

14. 

    Step14:Cold demouldin

15. 

    Step15:Freehand demoulding. Perfect.

16. 

    Step16:Original Qifen