Cooking Steps

1. 

   Step1:Beat egg yolk and add maple syrup. Mix wel

2. 

   Step2:Add corn oil. Mix well with egg whit

3. 

   Step3:Sift in the flour with low gluten (it has a large amount of flour. Be sure to sift it

4. 

   Step4:Use the Z shape of egg to mix until there is no dry powder. The batter will be thick after this step. (if you are worried about excessive reinforcement, you can sieve the low powder in three times. After each time, use a scraper to mix evenly and then add the next time.

5. 

   Step5:Beat the protein directly into the fisheye at high speed. Then add 1 / 2 sugar and 1 / 2 maple syrup B to continue the high-speed whisking (generally, I will start preheating the oven when whisking the protein. 160 ℃ preheating oven

6. 

   Step6:When the bubble is fine, add the remaining sugar and maple syrup to B. and continue to serve at high speed

7. 

   Step7:Hit the hard state in the protein ma

8. 

   Step8:Add 1 / 3 of the protein cream into the yolk batter. Turn it over with a scraper until you can't see the protein block.

9. 

   Step9:The yolk batter is thick. Make sure the batter at the bottom of the bowl is turned up

10. 

    Step10:Return [step 9] to the remaining protein cream. Continue to mix with the scraper evenl

11. 

    Step11:Last completed batter stat

12. 

    Step12:Pour into the mold. Shake off the big bubbles on the surface (do not shake the mold too much

13. 

    Step13:Put it into the preheated oven. Bake the middle and lower layers at 155 ℃ for about 55 minutes. After baking, shake it gently and then turn it upside down on the air rack to cool i

14. 

    Step14:200g cream + 15g sugar. If we want to add minced fruit to the cream, we need to beat the cream to a slightly hard state first, then add the minced fruit and mix at a low spee

15. 

    Step15:The Qifeng cake after demoulding is divided into 4 pieces. The interlayer is plastered with cream. It is plastered thicker. If you like fruit, you can add fresh fruit. After each layer of cake is covered, gently press to make the upper and lower pieces fit tightly. After assembly, spread the extra cream on the surface of the cake with a spatul

16. 

    Step16:Use a cake knife to trim the shape. If not, the finished product will look plump. Take a part of the cut leftover material and hold it tightly into a ball (conical shape. Apply a small amount of cream to fix it on the top

17. 

    Step17:Make the cream for the outer layer -- 20g light cream. After adding the tea powder, heat the water while stirring until the tea powder completely melts without particle

18. 

    Step18:The state of complete melting of Match

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