1. Take two chicken breasts and remove the fascia and chicken fat. 2. Use a meat hammer to loosen the meat.
1. Separate egg yolks and egg whites, freeze the egg whites in the refrigerator, add sugar to the egg yolks 1. Honey, emulsify with insulated water 2. The emulsification temperature of insulated water should not exceed 40 degrees
1. First make the chiffon cake embryo. Prepare the ingredients and weigh them, and mix the red yeast powder and low-gluten flour evenly.
1. Dissolve the yeast in warm water first. 2. Then slowly pour the yeast liquid into the flour while stirring with chopsticks. Stir into
1. Mix flour, cornstarch, caster sugar, salt, and baking powder together and mix well. 2. Beat eggs and milk until completely combined.
1. Prepare materials 2. Take a milk pot and pour 250ml of milk
1. Weigh the required materials and prepare them for later use. (The sesame seeds should be fried over low heat in advance, which will make them more fragrant) 2. Pour the eggs into a large basin and beat them with chopsticks, then pour in the sugar. (Whi
1. Prepare the light cream and crumbled chocolate coins. 2. Cook the light cream over low heat to 60 degrees (the edges are slightly bubbling), add the chocolate chips, shake until the light cream submerges the chocolate chips, and let stand for 5 minutes
1. Separate the egg whites and egg yolks, add lemon juice to the egg whites, beat with a whisk at high speed for 30 turns, and add 30 grams of fine sugar.
1. Prepare various noodles 2. Red bean paste from Guangzhou Restaurant
1. Prepare materials 2. Form bean paste filling into small balls of 25g each and set aside
1. Prepare the ingredients and weigh them. 2. Separate egg whites and yolks (the container containing egg whites and yolks must be clean
1. Prepare low-gluten flour 2. Corn oil
1. Put the yeast powder into a bowl, add sugar and refined salt 2. Add warm water and mix thoroughly to make yeast water
1. Put flour, water and salt into a bread machine and knead for 30 minutes. 2. Let the dough rest for 10 minutes.
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