Cooking Steps

1. 

   Step1:First, separate the yolk from the protein. The bowl of egg white needs no oil or water.

2. 

   Step2:First, make the mayonnaise - milk and soft white sugar. Beat with the hand beater. Put in the corn oil. Continue to beat until the mixture becomes glossy and delicate.

3. 

   Step3:Sift in the flour with low gluten. Use a scraper to mix evenly.

4. 

   Step4:Add the yolk in several times. Add one at a time. Mix evenly by turning, mixing and pressing (this step also uses a scraper). The yolk paste is ready.

5. 

   Step5:Making egg white cream - add 2 drops of lemon juice or white vinegar to the egg white (to make the egg white cream more stable. It's ok if you don't add it. I didn't add it). Use the electric egg beater to beat the egg white at a low speed until it's thick. Add one third of the fine sugar (it can preheat the oven at 170 ℃). After adding the fine sugar, beat the egg white at a low, middle, middle, and low speed (the egg white cream at this speed is stable) Until the bubbles become fine.

6. 

   Step6:Until the bubble is fine, add 1/3 of the fine sugar. It is also played at low, medium and high school speed. Until the texture appears, there is a crooked state. (say that the sugar used for the protein delivery should be made with fine sugar.

7. 

   Step7:When it's in this state, the lines are clear. There's a hook. Add the rest of the fine sugar. Hit it at a medium speed. Hit it to a hard foaming state. There's a short peak state (the way to test how much protein cream is hit - turn off the eggbeater. Stir it in the basin for 12 times. Then lift it straight up. Wet foaming is a 90 degree hook. Hard foaming is a straight point hook).

8. 

   Step8:It's OK to hit this state. Hard foaming. It's a short spike. The protein has resistance when it's stirred. The inverted basin won't fall down.

9. 

   Step9:Put 1 / 3 protein into the yolk bowl. Stir evenly (from the bottom up. Do not circle). (very important

10. 

    Step10:Pour the batter into the remaining protein. Turn it over again to make Qifeng cake batter.

11. 

    Step11:Pour the batter into the mold. It's about 4 minutes full of the mold. Pour the mixed cake paste into the bottom mold. Lift the water 2 ~ 3cm away from the table top and let it go. Shake out big bubbles. (you can put a piece of oiled paper at the bottom of the mold for easy film removal.)

12. 

    Step12:

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    Step13:

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    Step14:

15. 

    Step15: