Cooking Steps

1. 

   Step1:The egg white and yolk should be separated. There should not be a drop of yolk in the egg white when separating. Otherwise, the egg white will be affected.

2. 

   Step2:Use chopsticks to mix the yolk. Then pour in corn oil and mix well. Let the egg mixture and oil mix thoroughly.

3. 

   Step3:Then add the milk. Mix well.

4. 

   Step4:Pour in the prepared low gluten flour. Use the electric egg beater to stir it gently back and forth in Z-shape. Do not stir it in circles to avoid gluten. Stir well until no dry powder appears. Make a paste. Put it aside.

5. 

   Step5:Egg white. Use electric egg whisk to foam. Add a third of sugar. Beat at high speed.

6. 

   Step6:When the foam slowly disappears, add 1/3 sugar. Continue to rush.

7. 

   Step7:Then add the last third of white sugar. Beat until the protein has fine lines. When the electric eggbeater is changed to low speed, stop beating when there is a little resistance, so as to avoid defoaming. Take the eggbeater and have a look. It is an upright sharp corner. Beat it in place. ✌️

8. 

   Step8:Use a silica gel knife to remove one-third of the protein. Put it into the yolk paste and stir evenly. Do not stir in circles to avoid defoaming. Stir well just like stir fry. Pour in all the remaining protein. Stir. Don't be too heavy. The technique should be light.

9. 

   Step9:Pour the mixed paste into a 6-inch abrasive tool. Fall down from a height of more than ten centimeters. Shake out big bubbles. Shake several times.

10. 

    Step10:Put it in the oven. Middle and lower layers. The temperature is 130-140 degrees. The time is 45-50 minutes. If there is no long high phenomenon in 15 minutes, the temperature can be increased by 10 degrees.

11. 

    Step11:After the cake is baked, drop it vertically and shake out the heat. Then put it on the airing net upside down. It can be demoulded after it is completely airing and cooling. Qifeng cake finished A kind of