Cooking Steps

1. 

   Step1:Prepare materials. Flour needs to be sifted. Separate egg yolk. Make sure there is no oil or water in the basin containing protein. It is better to use stainless steel basin.

2. 

   Step2:Add 25g of sugar to 5 yolks. Use the beater to break them up. Don't beat the yolk.

3. 

   Step3:Add corn oil and milk in turn. Stir well. Then add the sifted flour. Mix gently with a rubber scraper. Don't over mix, so as not to make the flour gluten (if the flour is gluten, it may make the cake taste too tough and affect the softness of the cake taste).

4. 

   Step4:Use egg whisk to beat the protein into a fish eye. Add 1/3 of sugar (20 grams). Continue stirring until the protein starts thickening. Add a 1/3 sugar when it is thicker. Continue to beat until the protein is thick and there are lines on the surface. Add the remaining 1 / 3 sugar. (if you add too much 1 fine sugar at a time, it will hinder the foaming of the protein. So when you beat the protein, you are usually used to add sugar in several times. Of course. That doesn't mean you can't add all the protein at once. It just takes more effort.)

5. 

   Step5:Continue to play for a while. When the egg beater is lifted and the protein can pull out the curved sharp corner, it means that it has reached the level of wet foaming. If you want to make Qifeng cake roll, you can send the protein to this level. But if you want to make a regular Qifeng cake, you need to continue beating. When the egg beater is lifted, the protein can pull out a short upright sharp corner, which indicates that it has reached the state of dry foaming. It can be closed for beating. *After the dry foaming, do not continue to beat. If you beat too much, the protein will start to be lumpy, which will cause the failure of Qifeng production. Put the beaten protein in the refrigerator and refrigerate. Start making the yolk paste.

6. 

   Step6:Put 1 / 3 protein in the yolk paste. Stir gently with a rubber scraper (from the bottom to the top, do not circle to avoid protein defoaming). Stir well. Pour all the yolk paste into a bowl full of egg white. Stir well with the same method until the egg white and yolk paste are well mixed.

7. 

   Step7:Pour the mixed cake paste into the mold. Smooth it. Hold the mold by hand and shake it twice on the table. Shake the air inside. Put it in the preheated oven. Hollow mol

8. 

   Step8: