Add water to the pot and spread a dry drawer cloth on the curtain of the pot. It's best to spread two layers, so as to absorb water better. )

Add flour, poke some small holes in the flour with chopsticks, and it will be easy to steam through.

Cover the bread with a drawer cloth. My drawer cloth is not big enough, so I put another piece on it. Actually, I don't need a bag, because my lid is too tight, so I'm afraid of dripping. Then cover the lid and steam for 15 minutes (don't spread the noodles too full when the water is boiling, otherwise it will cover the steam holes in the curtains and the steam won't come up).

Turn off the fire and open the lid. Try to be careful not to let water drip on it. Take it out and it's a big piece.

After cooling, chop it with a knife, then roll it into powder with a large rolling pin and sieve it until it is completely dry.

It looks like sand powder after drying.

Bagging for preservation.

Stir the egg mixture casually when making a cake, so don't worry about technical problems.

Qifeng cake, flat on both sides, no collapse.

Good internal organization.

Chiffon cake

Like a sponge? Video shooting is complete, and the upload is compressed by half.

Making cake rolls doesn't shrink at all.

The organization of the cake roll is not bad.

Biscuit manufacturer

This is old-fashioned bread, with some low flour added, which is good in hair quality and drawing.