The ginger jujube paste filtered a large pot of ginger, and created a hurricane in the spirit of diligence and saving and the love of ginger-flavored cinnamon.
Ginger powder filtered from ginger juice. I used to cook it again, so the ginger taste is very subtle.
Separating protein and egg yolk, low flour and cinnamon powder
Protein in the freezer compartment, egg yolk and brown sugar, stir until no granules are added.
Add the oil in the egg yolk paste, stir evenly and add water, stir evenly into the powder, stir well until there is no dry powder.
Remove the protein (if there is normal frost on the edge of the basin), use a small amount of lemon juice, hit the fish eye bubble, start adding sugar three times, and send it to the full state (the inverted buckle will not flow)
Take one-third of the protein and stir the egg yolk paste evenly, then pour all the protein (J-method, 8-word method) and mix well.
After the oven is preheated, put it in 170 degrees, and the 35-40 minute 7 inch chimney mold is full!