Cooking Steps

1. 

   Step1:Prepare materials. The flour needs to be screened. The albumen yolk should be separated. The albumen basin should be free of oil and water. It is better to use stainless steel basi

2. 

   Step2:Post egg method demonstration - first weigh the corn oil, milk and sugar, then pour them into the basin and beat them by hand. You will find that the mixed liquid is thickened. At this time, sift in the low powder. Stir them with Z & quot; method. No powder particles and pimples.

3. 

   Step3:Add egg yolk. I used a lot of eight eggs in the demonstration process. Please refer to the modified six egg formula.

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 sugar at a time, it will prevent the protein from foaming. So when you hit the protein, you are usually used to add sugar in several times. Of course, this doesn't mean that you add all the sugar at one time. The protein won't hit. It just takes more effort. Continue to play for a while. When the egg beater is lifted, the protein can pull out the curved sharp corner, indicating that it has reached the degree 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. The beating can be stopped. *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.

5. 

   Step5:Fill 1 / 3 of the protein into the protein 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.

6. 

   Step6: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.

7. 

   Step7:Put it in the preheated oven. 160165 degrees. 4050 minutes or s

8. 

   Step8:

9. 

   Step9:

10. 

    Step10:

11. 

    Step11:

12. 

    Step12: