Cooking Steps

1. 

   Step1:Prepare the above materials. Use the kitchen scale to make an appointment. Prepare a clean container free of oil and wate

2. 

   Step2:First make the yolk paste. First pour the oil, sugar and milk into the container and mix them into the emulsion state

3. 

   Step3:Sift in the low gluten flour and chocolate powder. Mix the flour up and down without particles. Never mix it in circles. It is easy to get gluten

4. 

   Step4:The egg separates the yolk and the protein. Add three yolks into the batter. Continue to mix them evenly. This sequence will make the batter more delicate and particle-free. The baked cake will taste more smooth and even. The batter will be ready

5. 

   Step5:Start making a protein cream. Add a few drops of white vinegar or lemon to the egg white. Add sugar three times

6. 

   Step6:When the egg beater is lifted up, it has sharp corners. In this process, you should pay attention not to pass too much. It will turn into a pool of water. When the egg white gradually becomes white and thick, and there is no liquidity, you should lift the eggbeater up from time to time to observe the sharp corners. You can pass eight minutes, just like in the picture

7. 

   Step7:Take one third of the egg white cream and egg yolk paste and mix them up and down evenly. The technique should be light and skilful

8. 

   Step8:Mix well. Pour the batter into the remaining cream. Mix well up and down. Qifeng cake batter is ready

9. 

   Step9:Pour it into a 6-inch mold. Shake it gently. Shake the atmosphere that may exist in the batter. The baked cake will not have empty sacs. The taste will also be a lot denser

10. 

    Step10:Preheat the oven to 120 degrees. Heat it up and down. Bake for 30 minutes first. Then change to 150 degrees. Heat it up and down. Bake for 15 minutes. Color it

11. 

    Step11:The baked cake. Take it out. It's right. Shake it. Turn it upside down to cool it

12. 

    Step12:Cool through. Demould. Chocolate Qifeng is perfect. Have you learned it