Chinese Food

Cooking Steps

1. 

   Step1:Prepare ingredient

2. 

   Step2:Egg yolk part. Add milk to corn oil and mix wel

3. 

   Step3:Sift in the flour. Mix with the z-word metho

4. 

   Step4:Mix to dry powder free stat

5. 

   Step5:Separate the yolk and egg white. Put the egg white into an oil-free (preferably water free) beating basin for standby. Add the yolk into the freshly mixed batter and mix with the z-word method

6. 

   Step6:Mixed batte

7. 

   Step7:Heat up and down for 150 degree preheating ove

8. 

   Step8:Add lemon juice to the egg white. Add a third of sugar. Use a hand-held electric eggbeater to beat the egg white at low speed until it bubbles

9. 

   Step9:Add another third of sugar for medium spee

10. 

    Step10:Whisk until the bubbles are small and add the remaining sugar. Continue to whis

11. 

    Step11:Whisk until the egg beater is lifted. The protein is not easy to fall. Just slightly slightly curved

12. 

    Step12:Take a third of the egg white and put it into the yolk paste. Turn it over with a scraper and mix it evenly (do not circle it

13. 

    Step13:Stir evenly and then pour into the albumen basin. Also, stir evenly with a scraper

14. 

    Step14:Divide the batter into two part

15. 

    Step15:Add one part of red koji rice flour and mix evenl

16. 

    Step16:6-inch round mold. Pour proper amount of primary color cake paste into the middle of the mol

17. 

    Step17:Add some red cake paste from the middle. And so o

18. 

    Step18:Pour in all batters in turn. Level with a scrape

19. 

    Step19:Shake it a few times to make bubbles. Put it in the oven. Bake for about 45 minutes

20. 

    Step20:If the color is too fast, please put tin paper on i

21. 

    Step21:Out of the oven, shake it. Turn it upside down on the airing ne

22. 

    Step22:Demoulding after complete coolin

23. 

    Step23:Beautiful Stripes when cu

24. 

    Step24:Let's eat it