Cooking Steps

1. 

   Step1:The egg yolk and protein are separated. The egg basin containing protein must be free of water and oil.

2. 

   Step2:Add 20 grams of sugar to 3 yolks and break them up. Add 20 grams of milk and 20 grams of corn oil in turn. Stir well and sift in low gluten flour.

3. 

   Step3:Use a rubber scraper to mix the batter evenly. Do not stir too much to make flour gluten and affect the taste.

4. 

   Step4:Whisk the 3 proteins at high speed with an electric egg beater until they are fisheye like. Add 10 grams of sugar and continue to whisk.

5. 

   Step5:Continue beating at high speed until the protein appears blisters. Add 10 grams of sugar and continue beating.

6. 

   Step6:Continue to whisk at high speed until the protein is fine and there are lines on the surface. Add the last 10 grams of sugar and continue to whisk.

7. 

   Step7:Continue to whisk at high speed until dry foaming. That is, whisk until the egg beater is lifted. The protein can pull out the sharp corner. The most difficult whisk is finished. I haven't sent enough this time. The finished product is a bit down. I think it will be better later.

8. 

   Step8:Add a third of the protein to the yolk paste. Use a rubber scraper to turn it from the bottom up and mix evenly. Do not stir in circles to avoid protein defoaming.

9. 

   Step9:Repeat the previous step until all the protein is added to the egg yolk paste and stirred evenly. The cake paste is Qifeng.

10. 

    Step10:Pour the cake paste into the 6-inch movable bottom round mold. Shake the mold on the table a few times to shake out the air inside the cake paste.

11. 

    Step11:Place the preheated oven. 160 degrees. About an hour. The oven temperature should be combined with the actual situation of our own oven. My home is ACA. Since Qifeng cake will grow high when it is baked, it is recommended to place it in the middle and lower layers to avoid the upper layer of the cake that is too close to the heating tube and scorch.

12. 

    Step12:Bake until golden. The way to check whether the cake is cooked is very simple. Just insert a toothpick into the cake body and take it up without cake crumbs.

13. 

    Step13:Take out the baked cake from the oven. Immediately pour it on the cooling rack until it cools down and demoulds.

14. 

    Step14:It's normal to have cracks on the surface or a little shrinkage. Demoulding is a hassle. Demoulding knife is necessary. After that, you can cut into pieces to eat or make fancy cakes.