Cooking Steps

1. 

   Step1:Prepare all materials. Sift with low powder. Preheat oven at 140 ℃.

2. 

   Step2:Mix the corn oleic acid and milk granulated sugar until there is no oilflower. Sift in the low gluten powder and mark one and stir until there is no dry powder.

3. 

   Step3:Mixed state.

4. 

   Step4:Add the yolk and mix well.

5. 

   Step5:At the end of the day, the yolk paste is in a flowing, silky state. Cover for later us

6. 

   Step6:Make protein cream. Use electric egg whisk to deliver at low speed. After forming the whole thick bubble, add the 1/3 granulated sugar in the material B to continue to send. The foam is more delicate. Add second 1/3 fine sugar to continue to send. When the cream is light and fluffy and appear grain, add the remaining fine sugar to continue to send.

7. 

   Step7:This is the state of Qifeng cake protein cream. The finished cream is delicate, smooth, glossy, and has a small hook shape which is light and not scattered after lifting the egg beater.

8. 

   Step8:Take 1 / 3 of the egg white cream and add it into the egg yolk paste bowl. Mix it gently and quickly (the scraper is perpendicular to the batter. Cut the batter straight from the center of the mixing bowl and move it to the inside. Then rotate the wrist to scoop up the batter at the bottom. Cover the batter surface.) Pour the mixed yolk paste into the egg cream basin and mix gently and quickly. At this time, you need to mix them completely.

9. 

   Step9:Take a little bit of cake paste and add a little bamboo charcoal powder to mix and evenly put it into the flower mounting bag for use.

10. 

    Step10:Pour the batter into the mould from a high place. The mould is made of a 28 by 28 high baking tray with a sunny atmosphere. A few light shocks. Level the surface with a scraper.

11. 

    Step11:Paste the bamboo charcoal cake into the line as shown in the picture. Draw your favorite lines with toothpicks.

12. 

    Step12:Middle and lower layers of oven. 140 ℃ for 65 minutes. Baking temperature is for reference only.

13. 

    Step13:At last, use toothpick to check whether it's cooked. If the cake is pulled out, it will be cooked. If the cake is pulled out, it will not be cooked and will continue to bake.

14. 

    Step14:It's out of the oven and shakes. It's buckled on the baking net covered with oil paper. It's cool and cut into pieces for eating.

15. 

    Step15:The beautiful yogurt Qifeng cake is ready. The taste is very soft and sweet.

16. 

    Step16:Finished drawings.