Chinese Food

Cooking Steps

1. 

   Step1:6-inch Qifeng's recipe - 3 egg yolks and egg white should be separated. The egg white should be placed in a basin without oil and water. Otherwise, it cannot be sent awa

2. 

   Step2:Mix the yolk. Add 30g edible oil (corn oil and peanut oil are OK. Tasteless is good). Mix wel

3. 

   Step3:Add 35 grams of milk and mix wel

4. 

   Step4:Add 45g low gluten flou

5. 

   Step5:Z-shaped batter without particles for standb

6. 

   Step6:Change to egg white. Add a few drops of lemon juice to the egg white to remove the fishy smell. Add 1 / 3 of white sugar when the egg white is sent to the fish eye blister. Continue to send to the fine lines. Add 1 / 3 of white sugar again. Add the remaining 1 / 3 of white sugar when the coarse lines are sent to the final. Send the egg white to the dry foamin

7. 

   Step7:Egg white and yolk are read

8. 

   Step8:Add 1 / 3 of the egg white to the yolk mixture. Stir up and down. Do not rotate

9. 

   Step9:Pour all the yolk liquid into the egg white. Continue to mix up and down until it is eve

10. 

    Step10:Pour the mixed batter into a 6-inch anode mold from a high place. Shake the mold on the table for several times. The big bubbles in the batter will disappear

11. 

    Step11:Put it in the preheated oven. Put it in the middle layer. Heat it up and down for 190 degrees. Bake for 40 minutes

12. 

    Step12:Observed in 10 minutes. Cake climbing in mold. Good

13. 

    Step13:After baking, put it together with the mold on the lower ventilation cooling frame. Cool it and demould it. Make the finished product well

14. 

    Step14:Cut a corner first. It's soft and delicious. Qifeng cake is no longer mad. Did you make it today?