Combine egg whites with 100g sugar. Whip till foamy and soft like cream. Slowly pour into ginger egg yolk batter in 3 portions. Gently mix well to make souffle batter.

 
  • 蛋白混和100克糖,打至起泡,软如忌廉。然后分3次,慢慢倒进姜汁蛋黄浆内,轻轻拌匀,制成梳乎厘浆。
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