How to make BuBuCao

Every time you enjoy a delicious dish, have you ever wondered how it is made? If I were in his place, would I be able to do the same thing? If you have this idea, then follow the editor to learn how to make Bubugao.

1. Separate the egg white.

2. Beat the egg yolks and slowly add corn oil, stirring evenly until it becomes a thick liquid.

3. Add milk and sifted flour.

4. Beat until smooth and free of particles.

5. Add a little salt, a few drops of white vinegar, and sugar to the egg whites in three additions, and beat until stiff peaks form.

6. Add one-third of egg whites to the egg yolk paste and stir until evenly mixed. Don't draw circles.

7. Pour the egg mixture back into the egg whites and stir again by turning it upside down until it is evenly mixed.

8. Pour into a baking tray lined with baking paper and shake vigorously to remove the bubbles.

9. Preheat the oven to 170 degrees for 10 minutes, then 160 degrees for 10 minutes before baking. Turn it upside down until it is no longer hot to the touch and then tear off the wax paper.

10. Cut into long strips of the same width as the hawthorn cake.

11. Place a piece of hawthorn cake on top.

12. Place another piece of cake of the same size as the hawthorn cake.

13. Add another piece of hawthorn cake and roll it up.

Today, I have finished introducing the BuBuCao that I would like to introduce to you. There may be some flaws, but if you follow the instructions above, you will definitely be able to make delicious dishes.