Chinese Food

Cooking Steps

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   Step1:Separate the egg white and yolk. Put the egg white into a container without water or oi

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   Step2:Add corn oil, 10g sugar and clear water to the yolk in turn, and mix wel

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   Step6:Sift in low gluten flour. Draw Z and stir until there is no dry powder. Pay attention to sifting the flour. Otherwise, it will cause caking. It can't be stirred in circles. Otherwise, the flour will get crampe

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    Step10:Add one third of the egg white cream to the yolk paste. Roughly mix well. Attention. Be sure to use the method of mixing and move quickly. Otherwise, it will cause defoamin

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    Step12:After roughly mixing, return to the protein cream. Continue to use the mixing method to mix evenly. This step must also be fast. Otherwise, it will defoaming

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    Step14:Pour the cake paste from a height of about 20cm into the mold about six minutes full. I pour more than this one. It can be less than mine. Shake the mold slightly to shake off the big bubbles. This recipe can make two four inch Qifeng cakes. But I only have one mold. The rest of the cake paste makes cupcake

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    Step16:Preheat the oven at 135 ℃ for 10 minutes. Put the mold in the middle and lower layers of the oven. Bake it at 135 ℃ for 40 minutes. Turn it to 145 ℃ for 15 minutes to color it

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    Step18:Fall out of the oven, shake out the hot air, and immediately buckle it on the baking net. Cool it thoroughly before demouldin

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