Chinese Food

Cooking Steps

1. 

   Step1:First, prepare the materials for making Qifeng cak

2. 

   Step2:Find two oil-free and water-free containers. Separate the egg white from the protein

3. 

   Step3:Warm reminder - protein must not have yol

4. 

   Step4:Add corn oil, milk and sugar to the egg yolk. Mix well with a hand mixer

5. 

   Step5:Stir evenly by han

6. 

   Step6:Then add sifted low gluten flour. Stir in zigza

7. 

   Step7:Put aside after mixing evenl

8. 

   Step8:Add two drops of white vinegar to the protein. One third of white suga

9. 

   Step9:Beat with electric egg beater at medium speed until blisterin

10. 

    Step10:Make a quick circle around the inside of the basin with the eggbeater while playin

11. 

    Step11:You can pull out the sharp angle of bending and sagging after turning to a standstil

12. 

    Step12:Add one-half of the protein to the egg yolk mixture. Use a scraper to remove the batter at the bottom. Turn it up from the bottom to the top and mix evenly

13. 

    Step13:Turn it from the bottom up and mix it evenly. It's the same as stir fry

14. 

    Step14:Then pour the yolk paste into the rest of the protein and stir until it is fine and thick

15. 

    Step15:Preheat the oven for 10 minutes in advance, and then pour the yolk paste into the 8-inch mold. Shake it twice. Remove the air bubbles. Put it into the oven at 140 degrees. Bake it for 50 minutes (because I am a traditional small oven. The temperature is too high, so the temperature should be adjusted according to my own oven). Take it out about one minute after baking. Shake it twice from a high place. Turn it upside down and cool it for one hour. Take off the film after cooling thoroughly

16. 

    Step16:The temperature is too high. Virgo is really mad at the surfac

17. 

    Step17:But it's very soft. It's elastic. It's not soft and rotten

18. 

    Step18:The taste is sweet and dense. The taste is light but not greas