Cooking Steps

1. 

   Step1:Prepare ingredients, milk, eggs, corn oil and low gluten flour. 4 yolks and protein were separated.

2. 

   Step2:Yolk batter part - 50g corn oil and 60g milk. Mix with whipping sauce until the two mix well.

3. 

   Step3:Add 4 yolks. 20g white sugar. Stir well with the beat.

4. 

   Step4:Whisk with whipped egg and mix until well combined.

5. 

   Step5:Sift in 90g of low gluten flour.

6. 

   Step6:Beat the egg and stir it clockwise. The state of being battered.

7. 

   Step7:Protein Department - add sugar three times. The first time.

8. 

   Step8:Add sugar for the second time when there is such a small bubble.

9. 

   Step9:Add the last sugar when you can't see the bubbles.

10. 

    Step10:Protein 7 distribution status. Continue to send.

11. 

    Step11:Attention ⚠️ Key point - the time to pass the protein is about 13 minutes. Many people fail because the protein can't pass this state. The cake has no support, so it's easy to come out of the oven and retract. be careful ⚠️ When albumen is this kind of short and small corner, it's the state of making Qifeng cake.

12. 

    Step12:First put one third of the protein into the egg yolk paste. Mix evenly. From bottom to top or from top to bottom. As long as you don't stir the egg paste vigorously, the protein will not be easily defoaming when it is sent to the very hair state.

13. 

    Step13:This will start to preheat the oven. 200 degrees. Preheat for 5 minutes. The cake ripens about 180 degrees for 40 minutes. Pour the egg yolk paste into the egg white. Mix well. In the eight inch round mold. Shake the batter off. Then put it in the oven.

14. 

    Step14:Set the oven to 180 degrees. About 40 minutes. It's golden yellow on the surface. If you press the surface, the cake will rebound, which means it's cooked. Shake the cake after it's out of the oven. Turn it upside down to cool it. It's easy to press the release by hand. You don't need to buy a special release knife.