CHINESE BIRTHDAY CAKES RECIPES

Steps:

• Separate eggs (note that when separating eggs, be sure to use oil-free and water-free containers)
• Stir the egg yolk and sugar evenly
• Then add corn oil, be sure to stir and blend completely
• Add milk
• Be sure to stir and blend completely
• Mix and sift the low-gluten flour, add in three times and mix evenly
• Prepared egg yolk paste for use
• Add lemon juice to egg whites
• Whip, and add sugar in three times, the first time, until the egg whites are in the form of fish-eye bubbles, and the second time, until the egg whites are thicker
• For the third time, send until there are obvious lines on the surface of the egg white. When the egg white can pull up a small upright corner, it is dry foaming and the hair is finished.
• Divide the egg white paste three times and mix into the egg yolk paste
• Divide the egg white paste three times and mix into the egg yolk paste
• The mixed cake batter. Pour the cake batter into the mold and shake out bubbles
• Put it into the preheated oven and bake for about 55 minutes
• Inverted
• Baked cake
• Whip 550 grams of animal whipped cream, add 20 grams of white sugar (addition or subtraction according to your own taste)
• Wipe the surface
• Ready to decorate
• Decorate
• Strawberry decoration
• Last order chocolate sauce

Steps:

• Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
• Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
• Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
• Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.