Chinese Food

Cooking Steps

1. 

   Step1:Separation of egg white and yol

2. 

   Step2:Add 13g sugar. No more and no less. Mix wel

3. 

   Step3:Add 20g salad oi

4. 

   Step4:Add 20g water and mix wel

5. 

   Step5:Add 33g of low strength flour and mix wel

6. 

   Step6:Stir until the batter is even and delicate. It's not strong

7. 

   Step7:Before the two egg whites are sent away, we need to add 33 grams of sugar three times.

8. 

   Step8:For the first time, one-third of the bubbles were 11 grams. Then continue to kil

9. 

   Step9:Send it into a fine bubble plus second sugar. It's 1/3. Then go on.

10. 

    Step10:Beat to a soft corner and add in all the sugar. Continue to kil

11. 

    Step11:Stop sending after the little sharp corner.

12. 

    Step12:Add a third of the whipped protein to the previous batter. Use the technique of turning and mixing. Copy from below and press down. Mix well.

13. 

    Step13:It's like this after mixing. There's a little bubble here. No impact on success. Of course, even without bubbles is the most perfect.

14. 

    Step14:Mix evenly in three time

15. 

    Step15:Preheat the oven at 135 ℃ for 55 minutes. The temperature of each oven is different. It's all biased. Pay attention to this. We can make a thermometer with three function

16. 

    Step16:Put your cake paste in the mould and shake it gently. Pay attention not to use non stick mold. Otherwise, you can't climb high. I used anode aluminum die myself.

17. 

    Step17:Take a picture while baking. The happiest thing about making Qifeng cake is to see it covered.

18. 

    Step18:After baking, let the hot air run out with a flat fall and then buckle it on the screen. Fully cool before demoulding.

19. 

    Step19:Demoulding. You come to ea