Cooking Steps

1. 

   Step1:Protein. Yolk separation. Put the protein into a basin without water or oil.

2. 

   Step2:Add milk, sugar and corn oil to the yolk and beat until it is fully emulsified.

3. 

   Step3:Sift in the low gluten flour.

4. 

   Step4:Z-shape mixing. Make the batter smooth without particles.

5. 

   Step5:Add white granulated sugar into the protein in 3 times and beat until it is hard to foam.

6. 

   Step6:Take a third of the beaten protein and put it in the yolk paste.

7. 

   Step7:Even reproduction. Don't stir in circles to avoid defoaming.

8. 

   Step8:Then pour the mixed cake paste into the albumen basin.

9. 

   Step9:Even reproduction.

10. 

    Step10:Pour into the mold of Sanneng 28x28.

11. 

    Step11:Clean the lower surface with a scraper. Gently shake out the bubbles.

12. 

    Step12:Preheat the oven 180 degrees. Bake for 25 minutes.

13. 

    Step13:Take off the mold and cool it.

14. 

    Step14:Use a round mold to carve out the cake. If not, you can use a small bowl.

15. 

    Step15:Take a cake. Squeeze some salad dressing. If you like salad dressing, it means more.

16. 

    Step16:Wipe with a scraper.

17. 

    Step17:Cover it with another slice of cake.

18. 

    Step18:On the front and back of the cake, spread a layer of salad dressing around it. Dip it all over with meat floss. It's delicious.

19. 

    Step19:Finished drawings.

20. 

    Step20:Finished drawings.