Cooking Steps

1. 

   Step1:Get all the ingredients read

2. 

   Step2:Preheat oven 150 ° 45 minute

3. 

   Step3:The protein is frozen in the refrigerator until the ice dregs on the wall of the bowl are removed. The key point is to ensure that there is no water or oil in the egg basin. The basic operation is to remove the protein from the refrigerator after the yolk paste is finished

4. 

   Step4:Mix the milk and corn oil togethe

5. 

   Step5:Add sifted low powde

6. 

   Step6:Stir evenly. Do not see dry powder. Do not over sti

7. 

   Step7:Add egg yolk and stir wel

8. 

   Step8:The mixed batter is smooth and delicat

9. 

   Step9:Add lemon juice and salt. Add sugar in three times. When you hit the upright small sharp corner state, you can feel resistance during the process of beating. And the protein lines are more and more obvious and delicate. In the final stage, you can lift the egg beater from time to time to check whether the egg beater is in place to avoid beating.

10. 

    Step10:Add the egg white into the egg yolk paste in several times and mix well. Key points * the way of mixing from the bottom u

11. 

    Step11:The mixed batter is delicate and gloss

12. 

    Step12:Pour it into the mold and fill it with 8 points. Put it in the middle of the ove

13. 

    Step13:The successful Qifeng surface doesn't sink * the key point * Don't pay too much attention to the problem of surface crack. It's like our smile. As long as it's not waist down or sink, it's successful Qifeng. If you want the Qifeng that doesn't split, you can reduce the baking temperature by 10 degrees. Extend the baking time

14. 

    Step14:No more ma

15. 

    Step15:Springbac