What was the practice of ancient breakfast cakes?

1. Isolate egg yolk protein. The egg white must be put in an oil-free and water-free basin, put in the refrigerator for later use, and put the yolk in a bowl for later use.

2. Heat the vegetable oil to 70 degrees in a microwave oven, pour the pre-screened low flour and salt into the hot oil, and stir well.

3. Add milk and egg yolk and mix well.

4. Preheat the oven 180 degrees, add salt to the egg white, add white sugar in three times, and beat it with an egg beater several times until it is wet and foamed.

5. Mix egg white cream and yolk paste evenly, pour into a baking tray filled with hot water for water bath heating, put it in the middle and lower layer of the oven, and heat it up and down at 150 degrees for 65 minutes.

6. Take it out after baking, put it on the drying net, tear off the surrounding tarpaulin to dissipate heat, and cut it into pieces after cooling.

Ancient morning flavor is a word used by people in Taiwan Province Province to describe old flavor, which can also be understood as "nostalgic flavor". The early chemical food industry was underdeveloped, and the cooking practice was relatively simple. The dish is made with simple spices, not delicate, but it tastes good. Now it is often mentioned by gourmets. Taiwan Province Province's ancient breakfast flavor inherits delicious food, and this kind of touching has been continued.

The ancient morning smell represents the simple, pure and pure taste. Over time, in the secret recipe handed down from generation to generation, almost harsh and carefully selected ingredients and handmade products have been added, making the taste handed down to this day exquisite and attractive.