"Story of Yanxi Palace" was once a hit all over the country. The love and hatred told in it made many people cry. There is a scene in which Emperor Qianlong ordered people to transport lychees from Fujian to the capital and held a huge lychee feast just for his sake.

Beloved wife---Queen Fucha.

At that time, Qianlong loved Fucha exclusively and favored Empress Fucha more than any other concubine. Qianlong stipulated that 25 cows should be used a day just to supply milk to the empress, which shows how much he dotes on Fucha.

Empress Fucha liked dairy products, because the Manchus lived outside the customs in the early days and the climate was cold and they needed to replenish calories and nourish the body. Su Lai liked dairy products, and her favorite milk snack Sunni Efen White Cake was her favorite.

Sun Ni's Efen White Cake refers to milk cake, which is the Manchu name. The finished product is glutinous and soft, with a sweet taste, and is suitable for all ages.

Savor the imperial cuisine and learn about history. In this issue of "I'm a Chef in the Palace", Zeng Li, the imperial dining experience officer, is invited to the royal dining replica kitchen. Teacher Yi Huiyun, the replicator of the imperial cuisine, personally makes the Sun Ni Efen white cake, replica of the palace at that time.

Gourmet taste.

The making process of Sun Ni Efen White Cake is relatively simple, but the ingredients used are very particular and the ingredients are selected very carefully.

Ingredients: 400g low-gluten flour, 100g cornstarch, 10g baking powder, 100g butter, 100g powdered sugar, 100g condensed milk, 25-30g evaporated milk powder, 100g egg white.

Production method: First, put low-gluten flour, corn starch, and baking powder into a basket, make a nest, add butter, powdered sugar, and evaporated milk powder and knead well, then add condensed milk, egg white, and stir in flour after mixing evenly.

Use the "folding" technique to form a ball. Let the dough rest for a while, then cut into strips and add the ingredients.

Each dose weighs 25 grams and is kneaded into a "mound" shape by hand.

Decorate the pattern with edible red pigment.

Put the raw embryo into the oven, adjust the temperature to 180 degrees to 190 degrees, and bake for 15-20 minutes until the color is white and mature.

The small and exquisite Sun Ni Efen White Cake has been made. To taste Sun Ni Efen White Cake, you need to chew slowly and savor it carefully.

The taste is soft and fragrant but not greasy.

You can also feel the sweetness of love between Qianlong and Fucha.